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 clove garlic

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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, then place them on one side of the prepared baking sheet.

• 3

  Toss the sweet potato cubes with 0.5 tbsp of olive oil and a small pinch of the sea salt and black pepper.

• 4

  Roast the sweet potatoes in the oven for 10 minutes to give them a head start on cooking.

• 5

  While the potatoes roast, finely mince the garlic clove and the fresh rosemary leaves.

• 6

  In a small bowl, whisk together the remaining 0.5 tbsp of olive oil, lemon juice, lemon zest, minced garlic, and rosemary.

• 7

  Pat the chicken breast dry with a paper towel and season both sides with the remaining sea salt and black pepper.

• 8

  Remove the baking sheet from the oven and place the chicken breast and asparagus spears on the empty side of the pan.

• 9

  Drizzle the lemon-herb oil mixture evenly over the chicken breast and the asparagus spears.

• 10

  Return the pan to the oven and roast for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.