NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 small sweet potato

1 cup asparagus

0.5 cup cherry tomatoes

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

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

• 3

  Mince the garlic and finely chop the fresh rosemary.

• 4

  In a large mixing bowl, combine the chicken breast, cubed sweet potato, asparagus, and cherry tomatoes.

• 5

  Drizzle with extra virgin olive oil and sprinkle with the minced garlic, rosemary, sea salt, and black pepper.

• 6

  Toss everything thoroughly to ensure the chicken and vegetables are evenly coated in the oil and seasonings.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken is not crowded by the vegetables.

• 8

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 9

  Remove from the oven and drizzle the fresh lemon juice over the entire tray before serving.