NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 tbsp olive oil

2 clove garlic

1 tsp fresh rosemary

0.5 cup sweet potato

1 cup asparagus

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp lemon juice

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 half-inch pieces, then toss them on the baking sheet with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the sweet potatoes for 10 minutes to give them a head start.

• 4

  While potatoes roast, mince the garlic and finely chop the fresh rosemary, then rub them onto the chicken breast along with the remaining olive oil, salt, and pepper.

• 5

  Remove the baking sheet from the oven, move the potatoes to one side, and add the chicken breast and trimmed asparagus to the tray.

• 6

  Return the tray to the oven and roast for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.

• 7

  Drizzle the fresh lemon juice over the chicken and vegetables just before serving to brighten the flavors.