NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 medium Sweet potato

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and finely chop the fresh rosemary leaves.

• 3

  Slice the sweet potato into half-inch thick rounds.

• 4

  In a medium bowl, toss the asparagus spears and sweet potato rounds with half of the olive oil, half of the sea salt, and half of the black pepper.

• 5

  Rub the chicken breast with the remaining olive oil, minced garlic, chopped rosemary, and the remaining salt and pepper.

• 6

  Arrange the chicken breast, sweet potato rounds, and asparagus in a single layer on the prepared sheet pan.

• 7

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 8

  Squeeze the fresh lemon juice over the entire tray before serving to brighten the flavors.