NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 small Sweet potato

1 cup Asparagus

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Fresh rosemary

1 tsp Fresh thyme

2 cloves Garlic

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

  Peel and dice the sweet potato into 1/2-inch cubes, then place them on one side of the baking sheet.

• 3

  Place the chicken breast in the center of the pan and arrange the trimmed asparagus spears on the remaining side.

• 4

  In a small glass bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

• 5

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

• 6

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

• 7

  Remove from the oven and immediately drizzle the fresh lemon juice over the chicken and vegetables to brighten the dish before serving.