NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

1 small sweet potato

1 tbsp extra virgin olive oil

1 tsp garlic powder

0.5 tsp dried rosemary

0.5 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 (200°C).

• 2

  Dice the sweet potato into 1/2-inch cubes and trim the woody ends from the asparagus spears.

• 3

  In a bowl, toss the sweet potato cubes with 0.5 tbsp of extra virgin olive oil and a pinch of sea salt.

• 4

  Spread the sweet potatoes onto a large parchment-lined baking sheet and roast for 10 minutes.

• 5

  While the potatoes roast, rub the chicken breast with 0.25 tbsp of olive oil, garlic powder, dried rosemary, dried thyme, sea salt, and black pepper.

• 6

  Toss the asparagus with the remaining 0.25 tbsp of olive oil and the lemon juice.

• 7

  Remove the baking sheet from the oven, move the sweet potatoes to one side, and add the chicken breast and asparagus.

• 8

  Roast for another 15-20 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is crisp-tender.