NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

200g Sweet Potato

1.5 tbsp Olive Oil

100g Asparagus

0.5 tsp Dried Rosemary

0.5 tsp Dried Thyme

0.5 tsp Garlic Powder

0.25 tsp Sea Salt

0.25 tsp Black Pepper

PREPARATION

• 1

  Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Slice the sweet potato into even wedges and toss them in a bowl with one tablespoon of olive oil, half the garlic powder, salt, and pepper.

• 3

  Spread the sweet potato wedges on the baking sheet and roast for fifteen minutes.

• 4

  While the potatoes roast, brush the chicken breast with the remaining olive oil and season thoroughly with rosemary, thyme, and the rest of the garlic powder.

• 5

  Move the potatoes to one side of the pan, then add the chicken breast and the asparagus spears to the other side.

• 6

  Return the pan to the oven and roast for another fifteen to twenty minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden.

• 7

  Let the chicken rest for five minutes before slicing to keep it juicy.