NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cups asparagus

1 medium sweet potato

1 tbsp extra virgin olive oil

1 whole lemon

2 cloves garlic

1 tsp fresh thyme

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the sweet potato into half-inch cubes and snap the woody ends off the asparagus spears.

• 2

  Season the chicken breast on both sides with the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sauté the sweet potato cubes for 8 minutes until golden and tender.

• 4

  Push the potatoes to the side of the pan, then add the chicken breast and sear for 5 minutes per side until the internal temperature reaches 165 degrees.

• 5

  Toss the asparagus into the pan during the final 4 minutes of cooking to let them soften slightly while maintaining a crisp bite.

• 6

  Stir in the minced garlic and fresh thyme for 60 seconds until the aroma is released.

• 7

  Squeeze the juice from the whole lemon over the entire pan and garnish with fresh parsley before serving.