NUTRITION

SERVINGS

INGREDIENTS

5.5 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 fresh thyme

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

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 woody ends off the asparagus spears.

• 3

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, chopped thyme, and chopped rosemary.

• 4

  Place the chicken breast, sweet potato cubes, and asparagus on the prepared baking sheet.

• 5

  Drizzle the lemon-herb oil mixture over all components, then season everything evenly with sea salt and black pepper.

• 6

  Toss the vegetables to coat and ensure the chicken is well-covered with the herb mixture.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.