NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 medium Sweet potato

1 cup Asparagus spears

1 tbsp Fresh rosemary

1 clove Garlic

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Dice the sweet potato into 1-inch cubes and trim the tough, woody ends off the asparagus spears.

• 3

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

• 4

  Mince the garlic clove and finely chop the fresh rosemary leaves.

• 5

  Drizzle the extra virgin olive oil over the chicken and vegetables, ensuring everything is lightly coated.

• 6

  Sprinkle the minced garlic, chopped rosemary, sea salt, and black pepper evenly across the tray.

• 7

  Squeeze the juice of the half lemon over the chicken and vegetables, then place the squeezed lemon hull on the tray to infuse more aroma.

• 8

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy and succulent.