NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups asparagus

0.5 cup sweet potato

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Scrub the sweet potato and dice into 1/2-inch cubes, then trim the tough, woody ends from the asparagus spears.

• 3

  In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, chopped rosemary, salt, and pepper.

• 4

  Place the chicken breast, sweet potato cubes, and asparagus on the baking sheet, keeping them in separate sections.

• 5

  Drizzle the lemon-herb dressing over the chicken and vegetables, tossing the veggies gently to ensure they are well coated.

• 6

  Roast for 20 to 25 minutes until the chicken is cooked through to 165°F and the sweet potatoes are golden and tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it succulent and flavorful.