NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup asparagus

0.75 tbsp olive oil

1 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

1 clove garlic

PREPARATION

• 1

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

• 2

  Cut the sweet potato into uniform wedges and toss them on the baking sheet with 0.25 tbsp of olive oil and a pinch of salt.

• 3

  Roast the sweet potatoes for 15 minutes to ensure a soft interior and golden, caramelized exterior.

• 4

  Season the chicken breast evenly on both sides with the dried rosemary, 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 minutes per side.

• 6

  In the final 2 minutes of cooking the chicken, add the minced garlic and the juice of the half lemon to the pan to create a light glaze.

• 7

  Add the asparagus to the baking sheet with the sweet potatoes and roast for an additional 10 minutes until the tips are slightly charred.

• 8

  Allow the chicken to rest for 3 minutes to retain its juices before serving alongside the roasted vegetables.