NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus

1 small Sweet potato

1 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Dice the sweet potato into half-inch cubes and toss them on the baking sheet with half of the olive oil and a pinch of the salt and pepper.

• 3

  Roast the sweet potatoes for 10 minutes to ensure they become tender and slightly caramelized.

• 4

  While the potatoes roast, season the chicken breast evenly with the lemon zest, chopped rosemary, thyme, and the remaining salt and pepper.

• 5

  Remove the baking sheet from the oven, push the potatoes to one side, and place the chicken breast and trimmed asparagus on the other side.

• 6

  Drizzle the remaining olive oil and the fresh lemon juice over the chicken and asparagus spears.

• 7

  Return the sheet to the oven and roast for an additional 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.