NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken tenderloins

1 cup asparagus spears

0.5 medium sweet potato

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Peel and dice the sweet potato into half-inch cubes for even cooking.

• 3

  On a large baking sheet, toss the sweet potato cubes and asparagus spears with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Roast the vegetables for 18-20 minutes until the sweet potato is tender and the asparagus is vibrant and slightly charred.

• 5

  While the vegetables roast, season the chicken tenderloins with the remaining sea salt and black pepper.

• 6

  Heat the remaining olive oil in a large skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F.

• 8

  Reduce the heat to low and add the fresh rosemary, thyme, and lemon juice to the skillet, basting the chicken with the pan juices for 1 minute.

• 9

  Plate the lemon-herb chicken immediately alongside the roasted sweet potatoes and asparagus.