NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

1 medium sweet potato

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Scrub the sweet potato and poke several holes in it with a fork. Place it on a baking sheet and roast for 40-45 minutes or until tender.

• 3

  While the potato is roasting, mince the garlic and whisk it together in a small bowl with the olive oil, lemon juice, lemon zest, rosemary, thyme, salt, and pepper.

• 4

  Trim the woody ends off the asparagus and place them on a separate baking sheet next to the chicken breast.

• 5

  Brush the herb and lemon mixture generously over the chicken breast and drizzle the remaining amount over the asparagus, tossing to coat.

• 6

  Place the chicken and asparagus in the oven during the last 15-20 minutes of the sweet potato's cooking time.

• 7

  Roast until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.

• 8

  Slice the chicken and serve immediately alongside the roasted sweet potato and asparagus.