NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

0.5 cup Sweet potato

1.5 cups Asparagus

0.5 whole Lemon

1 tsp Fresh rosemary

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato into half-inch pieces, then toss them on the baking sheet with half of the olive oil and a pinch of salt.

• 3

  Roast the sweet potatoes for 10 minutes to give them a head start.

• 4

  While the potatoes roast, season the chicken breast evenly with minced garlic, chopped rosemary, sea salt, and black pepper.

• 5

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

• 6

  Drizzle the remaining olive oil over the asparagus and place the lemon slices directly on top of the chicken breast.

• 7

  Return the pan to the oven and roast for 18-22 minutes, or until the chicken is cooked through and the potatoes are golden.

• 8

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy.