NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 cup sweet potato

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 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

  Spread the potatoes in a single layer and roast for 10 minutes to give them a head start on caramelizing.

• 4

  While the potatoes roast, season the chicken thighs evenly on both sides with the dried rosemary, thyme, garlic powder, and the remaining salt and pepper.

• 5

  Remove the baking sheet from the oven, slide the potatoes to one side, and place the chicken thighs and trimmed asparagus spears on the other side.

• 6

  Drizzle the remaining olive oil over the asparagus and return the pan to the oven for 15 to 20 minutes.

• 7

  Ensure the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender before removing from the oven.

• 8

  Let the chicken rest for 5 minutes to lock in the juices before serving alongside the roasted vegetables.