NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 tbsp extra virgin olive oil

3 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

3 oz sweet potato

1 cup asparagus

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into half-inch pieces, then place them on the baking sheet and toss with one-third of the olive oil.

• 3

  Roast the sweet potatoes for 10 minutes to ensure they become soft and golden.

• 4

  While the potatoes roast, mince the garlic and finely chop the rosemary and thyme.

• 5

  Rub the chicken breast with another third of the olive oil, the minced garlic, herbs, sea salt, and black pepper.

• 6

  Remove the sheet pan from the oven, move the potatoes to one side, and place the chicken breast and trimmed asparagus on the other side.

• 7

  Drizzle the remaining olive oil over the asparagus and return the pan to the oven.

• 8

  Roast for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are perfectly tender.