NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

1 cup asparagus

0.5 cup sweet potato

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into 1/2-inch pieces and trim the woody ends off the asparagus.

• 3

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

• 4

  Mince the garlic and finely chop the fresh rosemary and thyme.

• 5

  Drizzle the olive oil over the chicken and vegetables, then sprinkle with the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly to ensure an even coating of oil and herbs.

• 7

  Spread the mixture onto the prepared baking sheet in a single layer, ensuring the chicken is not covered by the vegetables.

• 8

  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.

• 9

  Remove from the oven and squeeze the juice of half a lemon over the entire tray before serving.