NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

1 medium sweet potato

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper.

• 2

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

• 3

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

• 4

  Toss the sweet potato cubes with one-third of the herb oil mixture and spread them out on the prepared baking sheet.

• 5

  Roast the sweet potatoes for 15 minutes.

• 6

  While the potatoes roast, trim the woody ends off the asparagus and rub the chicken breast with half of the remaining herb oil.

• 7

  Move the potatoes to one side of the pan, then add the chicken and the asparagus to the other side.

• 8

  Drizzle the remaining herb oil over the asparagus and toss to coat.

• 9

  Return the pan to the oven and roast for an additional 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.

• 10

  Remove from the oven and drizzle the lemon juice over the chicken and asparagus before serving.