NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

4 oz sweet potato

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 4

  In a bowl, toss the sweet potato cubes with 0.5 tbsp of olive oil and a portion of the sea salt and black pepper.

• 5

  Spread the sweet potatoes on the baking sheet and roast for 10 minutes.

• 6

  While the potatoes roast, rub the chicken breast with the remaining 0.5 tbsp of olive oil, minced garlic, rosemary, thyme, and the remaining salt and pepper.

• 7

  Remove the baking sheet from the oven, move the potatoes to one side, and place the chicken breast in the center.

• 8

  Top the chicken with thin slices of the lemon and return the sheet to the oven for 10 minutes.

• 9

  Trim the woody ends off the asparagus and add the spears to the baking sheet, tossing them lightly in the pan juices.

• 10

  Roast for a final 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 11

  Allow the chicken to rest for 5 minutes before slicing to ensure it remains juicy and flavorful.