NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

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

1 medium Sweet potato

1 cup Asparagus

PREPARATION

• 1

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

• 2

  Wash and peel the sweet potato, then cut it into uniform 1-inch cubes.

• 3

  In a small bowl, mince the garlic cloves and combine with the rosemary, thyme, sea salt, and black pepper.

• 4

  Place the chicken breast on one side of the baking sheet and rub with 0.5 tbsp of olive oil and half of the garlic-herb mixture.

• 5

  Toss the sweet potato cubes with the remaining 0.5 tbsp of olive oil and the rest of the herb mixture, then spread them in a single layer on the other side of the sheet.

• 6

  Roast in the oven for 15 minutes.

• 7

  While the chicken is roasting, trim the woody ends off the asparagus spears.

• 8

  Remove the baking sheet from the oven, add the asparagus to the tray, and return to the oven for an additional 10-12 minutes.

• 9

  Ensure the chicken has reached an internal temperature of 165°F and the vegetables are tender and slightly browned before serving.