NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup sweet potato

1 cup asparagus

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

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 sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel and place it on the baking sheet alongside the cubed sweet potatoes and trimmed asparagus.

• 3

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

• 4

  Drizzle the garlic-herb oil over the chicken and vegetables, tossing the produce to coat evenly and rubbing the mixture into the chicken.

• 5

  Place thin lemon slices on top of the chicken breast to infuse it with brightness and keep it moist during roasting.

• 6

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 7

  Let the chicken rest for 5 minutes before slicing to ensure every bite is succulent and flavorful.