NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 medium sweet potato

1 cup asparagus

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh 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) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves, discarding the woody stems.

• 3

  Slice the sweet potato into 1-inch thick wedges and trim the tough, woody ends off the asparagus spears.

• 4

  In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 5

  Place the chicken breast, sweet potato wedges, and asparagus in a single layer on the prepared baking sheet.

• 6

  Drizzle the garlic-herb oil mixture over the chicken and vegetables, using a brush or clean hands to ensure everything is evenly coated.

• 7

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

• 8

  Remove from the oven and finish with a bright squeeze of fresh lemon juice over the entire tray before serving.