NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup asparagus

1 tbsp olive oil

1 tbsp lemon juice

1 tsp dried rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1-inch cubes, then trim the tough woody ends off the asparagus spears.

• 3

  Place the chicken breast, sweet potato cubes, and asparagus spears in a single layer on the prepared baking sheet.

• 4

  Drizzle the olive oil and lemon juice evenly over the chicken and vegetables.

• 5

  Sprinkle the dried rosemary, garlic powder, sea salt, and black pepper over everything on the pan.

• 6

  Toss the vegetables with your hands or tongs to coat them thoroughly, and flip the chicken to ensure it is seasoned on both sides.

• 7

  Roast 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 it remains juicy and tender.