NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 tbsp olive oil

1 medium sweet potato

1 cup asparagus spears

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Slice the sweet potato into 1/2-inch thick rounds and trim the woody, tough ends off the asparagus spears.

• 3

  Pat the chicken breast completely dry with paper towels and rub with half of the olive oil, rosemary, thyme, garlic powder, salt, and pepper.

• 4

  Toss the sweet potato rounds and asparagus in a small bowl with the remaining olive oil and a pinch of salt and pepper.

• 5

  Place the seasoned chicken and sweet potato rounds on the prepared baking sheet and roast for 15 minutes.

• 6

  Add the asparagus to the sheet, squeeze the fresh lemon juice over the chicken breast, and roast for another 10-12 minutes until the chicken is golden and cooked through.