NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 medium Sweet potato

1 cup Broccoli florets

5 whole Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Fresh rosemary

1 tsp Fresh thyme

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 baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  Place the chicken breast, sweet potato cubes, broccoli florets, and asparagus on the prepared baking sheet.

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, then season everything evenly with sea salt and black pepper.

• 6

  Toss the vegetables with tongs to ensure they are well-coated and spread them out in a single layer around the chicken.

• 7

  Roast for 20 to 25 minutes 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 stays juicy.