NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

1 cup asparagus

0.5 medium sweet potato

0.5 tbsp olive oil

1 tbsp lemon juice

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

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

  Mince the garlic cloves and cut the sweet potato into 1/2-inch thick wedges.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper to create the marinade.

• 4

  Place the chicken breast and sweet potato wedges on the prepared sheet pan, then drizzle with half of the lemon-herb oil mixture.

• 5

  Roast in the center of the oven for 15 minutes.

• 6

  Remove the pan from the oven, add the asparagus spears to the empty spaces, and drizzle the remaining herb oil over the vegetables.

• 7

  Return the pan to the oven and roast for an additional 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 8

  Allow the chicken to rest for 5 minutes before slicing to ensure the juices redistribute for maximum tenderness.