NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 medium sweet potato

1 cup asparagus spears

1 tbsp fresh parsley

1 tsp fresh thyme

1 tbsp fresh lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat the oven to 400°F (200°C) and peel and cube the sweet potato into 1-inch pieces.

• 2

  Toss the sweet potato cubes with 0.5 tbsp of olive oil and half of the sea salt and black pepper on a baking sheet.

• 3

  Roast the sweet potatoes for 20 to 25 minutes until tender and slightly caramelized.

• 4

  Season the chicken breast with the remaining sea salt and black pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side.

• 6

  Add the asparagus spears to the oven with the sweet potatoes for the final 8 minutes of roasting.

• 7

  In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, chopped parsley, and thyme.

• 8

  Ensure the chicken reaches an internal temperature of 165°F before removing it from the heat.

• 9

  Plate the chicken and roasted vegetables, then drizzle the fresh lemon-herb sauce over the chicken and serve immediately.