NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken breast

2 medium sweet potatoes

1 bunch asparagus

1.5 tbsp olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 medium lemon

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 potatoes and dice them into 1/2-inch cubes to ensure they cook at the same rate as the chicken.

• 3

  Trim the tough, woody ends off the asparagus spears and cut the chicken breast into even 1-inch strips.

• 4

  In a small bowl, whisk together the olive oil, dried rosemary, dried thyme, garlic powder, sea salt, black pepper, and the juice of half the lemon.

• 5

  Place the chicken, sweet potatoes, and asparagus on the sheet pan, then drizzle the herb oil over everything, tossing well to coat each piece thoroughly.

• 6

  Spread the ingredients into a single layer and top with thin slices from the remaining half of the lemon for extra zest.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the sweet potatoes are fork-tender.