NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup asparagus

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp fresh rosemary

0.5 tsp garlic powder

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 1/2-inch cubes. Trim the tough, woody ends off the asparagus spears.

• 3

  In a small glass bowl, whisk together the olive oil, lemon juice, lemon zest, minced rosemary, garlic powder, sea salt, and black pepper to create the marinade.

• 4

  Place the chicken breast on one side of the sheet pan and arrange the sweet potato cubes and asparagus on the other side.

• 5

  Drizzle the lemon-herb mixture over the chicken and vegetables, using your hands or a brush to ensure everything is evenly coated.

• 6

  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.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices redistribute for a moist finish.