NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast (skin-on)

1 tbsp extra virgin olive oil

0.5 medium sweet potato

1 cup asparagus spears

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with paper towels to ensure the skin gets maximum crispiness during roasting.

• 3

  Cut the sweet potato into 1-inch wedges and trim the woody ends off the asparagus spears.

• 4

  In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 5

  Place the chicken breast and sweet potato wedges on the baking sheet and brush them thoroughly with the herb oil mixture.

• 6

  Roast for 15 minutes in the center of the oven.

• 7

  Remove the tray, add the asparagus spears to the remaining space, and lightly toss them in any residual oil on the pan.

• 8

  Roast for an additional 10-12 minutes until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.

• 9

  Squeeze the fresh lemon juice over the entire tray before serving to brighten the flavors.