NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

3 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

0.5 cup cherry tomatoes

1 medium sweet potato

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into 1/2-inch pieces, then place them on one side of the sheet pan.

• 3

  Drizzle the sweet potatoes with 0.5 tbsp of olive oil and a pinch of sea salt, then roast for 10 minutes.

• 4

  While the potatoes are pre-roasting, mince the garlic and combine it in a small bowl with the remaining olive oil, rosemary, thyme, salt, and pepper.

• 5

  Rub the herb and garlic mixture evenly over the chicken breast.

• 6

  Remove the pan from the oven, move the potatoes to one side, and add the chicken breast, trimmed asparagus, and cherry tomatoes to the empty space.

• 7

  Return the pan to the oven and roast for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

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