NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 small sweet potato

1 cup asparagus

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp fresh rosemary

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper.

• 2

  Wash and peel the sweet potato, then cut it into 1-inch cubes. Trim the woody ends off the asparagus spears.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, sea salt, and black pepper.

• 4

  Place the chicken breast and sweet potato cubes on the prepared sheet pan, then drizzle with three-quarters of the lemon-herb mixture, tossing to coat evenly.

• 5

  Roast in the oven for 15 minutes.

• 6

  Remove the pan from the oven, add the asparagus spears to the empty space, and drizzle them with the remaining lemon-herb mixture.

• 7

  Return the pan to the oven and roast for an additional 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 8

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.