NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

1 small Sweet potato

1 tbsp Extra virgin olive oil

0.5 whole Lemon

2 cloves Garlic

1 tsp Fresh rosemary

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

  Peel and cube the sweet potato into 1/2-inch pieces and place them on one side of the prepared baking sheet.

• 3

  Toss the sweet potato cubes with half of the olive oil, a pinch of sea salt, and black pepper.

• 4

  Place the chicken breast in the center of the tray and rub with the remaining olive oil, minced garlic, and chopped fresh rosemary.

• 5

  Thinly slice the half lemon and layer the slices directly on top of the chicken breast.

• 6

  Roast the chicken and sweet potatoes for 10 minutes, then remove the tray briefly to add the trimmed asparagus.

• 7

  Toss the asparagus in the juices on the tray and roast everything for another 12 to 15 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Let the chicken rest for 5 minutes before serving to ensure it remains juicy.