NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus

1 medium Sweet potato

1 tbsp Extra virgin olive oil

0.5 whole Lemon

2 cloves Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

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.

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes, 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 ensure they become perfectly tender and caramelized.

• 4

  While the potatoes roast, whisk together the lemon zest, lemon juice, minced garlic, rosemary, thyme, and the remaining olive oil in a small bowl.

• 5

  Season the chicken breast on both sides with the remaining salt and pepper, then place it in the center of the baking sheet.

• 6

  Drizzle half of the lemon-herb marinade over the chicken breast and return the pan to the oven for 10 minutes.

• 7

  Trim the tough ends off the asparagus and add them to the pan, drizzling the remaining marinade over the spears.

• 8

  Roast for a final 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is vibrant and crisp-tender.