NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

2 cloves Garlic

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Sweet potato

1 cup Asparagus

0.5 cup Cherry tomatoes

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into 1-inch pieces, then toss with 0.5 tbsp of the olive oil and a pinch of the salt directly on the pan.

• 3

  Roast the sweet potatoes for 10 minutes to give them a head start on caramelizing while you prepare the chicken.

• 4

  In a small bowl, mince the garlic and whisk it together with the remaining olive oil, oregano, thyme, salt, and pepper.

• 5

  Pat the chicken breast dry with a paper towel and rub the garlic-herb mixture evenly over all sides of the meat.

• 6

  Remove the pan from the oven, move the potatoes to one side, and add the chicken breast, trimmed asparagus, and cherry tomatoes.

• 7

  Return the pan to the oven and roast for 18-22 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 8

  Let the chicken rest for 5 minutes to lock in the juices before slicing and serving alongside the roasted vegetables.