NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Sweet potato

1 cup Asparagus

0.5 tbsp Olive oil

0.5 tbsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried rosemary

0.5 tsp Garlic powder

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato, then place in a pot of boiling water for 12-15 minutes until very tender.

• 3

  Pat the chicken breast dry and rub with olive oil, dried rosemary, garlic powder, half the salt, and half the pepper.

• 4

  Place the chicken on the prepared baking sheet and roast for 10 minutes.

• 5

  Toss the asparagus with a tiny drizzle of oil and the remaining salt and pepper, then add them to the baking sheet with the chicken.

• 6

  Continue roasting for another 10-12 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 7

  Drain the sweet potatoes and mash them thoroughly with the ghee until smooth and creamy.

• 8

  Slice the roasted chicken and serve it over the sweet potato mash with the asparagus on the side, garnished with fresh parsley.