NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 medium Sweet potato

1 tbsp Extra virgin olive oil

0.5 medium Lemon

2 cloves Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

1 tsp Fresh thyme

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 trim the woody ends off the asparagus, and cut the sweet potato into 1/2-inch thick wedges.

• 3

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

• 4

  Place the chicken breast, sweet potato wedges, and asparagus on the prepared sheet pan in a single layer.

• 5

  Drizzle the extra virgin olive oil over the chicken and vegetables, then squeeze the juice of half a lemon across the entire tray.

• 6

  Evenly sprinkle the minced garlic, rosemary, thyme, sea salt, and black pepper over everything, tossing the vegetables slightly to coat.

• 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

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy.