NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 cup diced sweet potato

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus spears and ensure the sweet potato is diced into uniform half-inch cubes.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, and finely chopped rosemary.

• 4

  Place the chicken breast, sweet potato cubes, and asparagus spears in a single layer on the prepared sheet pan.

• 5

  Drizzle the lemon-herb oil over the chicken and vegetables, tossing the produce gently to ensure everything is well coated.

• 6

  Season the entire tray evenly with sea salt and freshly cracked black pepper.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy and flavorful.