NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

3 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 cup asparagus spears

4 oz sweet potato

0.5 tsp lemon juice

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into half-inch pieces and trim the woody ends off the asparagus spears.

• 3

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

• 4

  Add the chicken breast and cubed sweet potatoes to the bowl, tossing thoroughly to coat in the herb oil mixture.

• 5

  Place the chicken and sweet potatoes on the prepared baking sheet and roast for 12 minutes.

• 6

  Add the asparagus to the sheet, tossing it in any remaining oil on the pan, and roast for another 10 to 12 minutes.

• 7

  Remove from the oven once the chicken is cooked through and the potatoes are golden, then finish with a squeeze of fresh lemon juice.