NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup asparagus

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Peel the sweet potato and cut it into 1-inch cubes, then trim the woody ends off the asparagus spears.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary leaves.

• 4

  In a large mixing bowl, combine the chicken breast, sweet potato cubes, and asparagus.

• 5

  Drizzle with extra virgin olive oil and sprinkle with the minced garlic, rosemary, sea salt, and black pepper, tossing well to ensure everything is evenly coated.

• 6

  Spread the ingredients in a single layer on the prepared baking sheet, ensuring the chicken has enough space to roast properly.

• 7

  Place in the oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are golden and tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it remains succulent.