NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups asparagus spears

0.5 cup cubed sweet potato

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Mince the garlic, rosemary, and thyme, then combine in a small bowl with half of the olive oil, salt, and pepper.

• 3

  Rub the herb mixture evenly over the chicken breast and place it on one side of the prepared sheet pan.

• 4

  Toss the cubed sweet potatoes with the remaining olive oil and place them on the other side of the pan.

• 5

  Roast for 10 minutes, then remove the pan and add the asparagus spears, tossing them in the pan juices.

• 6

  Return to the oven for another 12-15 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 7

  Squeeze fresh lemon juice over the chicken and asparagus before serving for a bright, zesty finish.