NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

1 small sweet potato

1 tbsp extra virgin olive oil

0.5 whole lemon

2 cloves garlic

1 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Wash and scrub the sweet potato, then cut it into 1-inch cubes. Trim the tough, woody ends off the asparagus spears.

• 3

  Place the chicken breast, sweet potato cubes, and asparagus spears on the prepared baking sheet in a single layer.

• 4

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, sea salt, black pepper, and the juice from the half lemon.

• 5

  Drizzle the herb and lemon oil mixture over the chicken and vegetables, using your hands or a brush to ensure everything is evenly coated.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy. Serve immediately with the roasted vegetables.