NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup asparagus

1 tbsp olive oil

0.5 whole lemon

1 tsp dried rosemary

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Wash and peel the sweet potato, then dice it into uniform 1/2-inch cubes; trim the woody ends off the asparagus spears.

• 3

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

• 4

  Drizzle the olive oil over the chicken and vegetables, then squeeze the juice from the lemon half over everything.

• 5

  Evenly sprinkle the dried rosemary, garlic powder, sea salt, and black pepper over the chicken and produce.

• 6

  Toss the vegetables with tongs to ensure they are well-coated in oil and spices, and flip the chicken to season both sides.

• 7

  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 potatoes are fork-tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately.