NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup asparagus

1 tbsp olive oil

2 cloves garlic

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and dice it into uniform 1-inch cubes to ensure even roasting.

• 3

  Trim the woody, tough ends off the asparagus spears and set them aside.

• 4

  Finely mince the garlic cloves until they form a paste-like consistency.

• 5

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

• 6

  Place the chicken breast, sweet potato cubes, and asparagus spears on the prepared baking sheet in a single layer.

• 7

  Drizzle the garlic-herb oil mixture over the chicken and vegetables, using your hands or a brush to ensure everything is well-coated.

• 8

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

• 9

  Remove from the oven and immediately drizzle the fresh lemon juice over the chicken and vegetables to brighten the flavors before serving.