NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 tbsp olive oil

1 cup asparagus

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Scrub the sweet potato and dice it into 1/2-inch cubes, then place them on the sheet pan.

• 3

  Mince the garlic and finely chop the fresh rosemary and thyme.

• 4

  Drizzle the sweet potatoes with 0.5 tbsp of olive oil and sprinkle with half of the garlic, herbs, salt, and pepper.

• 5

  Roast the sweet potatoes for 15 minutes.

• 6

  While the potatoes roast, pat the chicken breast dry and season both sides with the remaining olive oil, garlic, herbs, salt, and pepper.

• 7

  Move the potatoes to one side of the pan and add the chicken breast and trimmed asparagus to the other side.

• 8

  Roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.

• 9

  Squeeze fresh lemon juice over the chicken and vegetables before serving.