NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup asparagus

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

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 (200°C) and line a large baking sheet with parchment paper.

• 2

  Scrub the sweet potato and cut it into 1-inch cubes, then trim the woody ends off the asparagus spears.

• 3

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

• 4

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

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, tossing the produce and coating the chicken thoroughly to ensure maximum flavor.

• 6

  Roast in 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 and caramelized.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the meat juicy.

• 8

  Plate the sliced chicken alongside the roasted vegetables and serve immediately.