NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup asparagus

0.5 cup cherry tomatoes

1 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into uniform 1/2-inch cubes to ensure even roasting.

• 3

  Trim the woody ends off the asparagus spears and finely mince the fresh garlic and rosemary.

• 4

  Place the chicken breast, cubed sweet potatoes, asparagus, and cherry tomatoes in a single layer on the prepared baking sheet.

• 5

  Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with the minced garlic, rosemary, sea salt, and black pepper.

• 6

  Toss the vegetables gently to coat them in the oil and seasonings, and turn the chicken to ensure both sides are flavored.

• 7

  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.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices remain locked inside.