NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 oz sweet potato

1 cup asparagus

0.75 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 medium lemon

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

• 2

  Wash and dice the sweet potato into 1/2-inch cubes, and trim the woody ends off the asparagus.

• 3

  Pat the chicken breast completely dry with a paper towel to ensure the skin or surface gets extra crispy.

• 4

  Finely mince the garlic, rosemary, and thyme, and zest the half lemon into a small bowl.

• 5

  In a mixing bowl, toss the sweet potato cubes with 0.25 tablespoon of olive oil and a pinch of salt and pepper.

• 6

  Rub the chicken breast with 0.25 tablespoon of olive oil, the minced herb and garlic mixture, lemon zest, salt, and pepper.

• 7

  Arrange the chicken and sweet potatoes on the prepared baking sheet, ensuring they are in a single layer.

• 8

  Roast in the oven for 15 minutes.

• 9

  While roasting, toss the asparagus with the remaining 0.25 tablespoon of olive oil.

• 10

  Add the asparagus to the baking sheet and roast everything for an additional 10-12 minutes until the chicken reaches an internal temperature of 165°F.

• 11

  Remove from the oven and squeeze the fresh lemon juice over the chicken and vegetables before serving.