NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 cup Asparagus

0.5 medium Sweet potato

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Wash and peel the sweet potato, then cut it into thin wedges or 1-inch cubes for even roasting.

• 3

  Trim the woody ends off the asparagus and mince the garlic clove finely.

• 4

  In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 5

  Add the chicken breast, sweet potato wedges, and asparagus to the bowl, tossing thoroughly until every piece is coated in the vibrant herb marinade.

• 6

  Arrange the ingredients in a single layer on the prepared sheet pan, ensuring the chicken has enough space to brown properly.

• 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 sweet potatoes are fork-tender.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately alongside the roasted vegetables.