NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cups Sweet potato

1 cup Asparagus

2 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Low-sodium chicken broth

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking without using oil.

• 2

  Peel and cube the sweet potatoes into 1/2-inch pieces and place them in a bowl.

• 3

  Toss the sweet potatoes with 1 tablespoon of lemon juice, the dried rosemary, and a pinch of sea salt.

• 4

  Spread the sweet potatoes in a single layer on one side of the prepared baking sheet and roast for 15 minutes.

• 5

  While the potatoes roast, season the chicken breast evenly with garlic powder, dried thyme, lemon zest, sea salt, and black pepper.

• 6

  Remove the baking sheet from the oven, move the potatoes to one side, and place the chicken breast and trimmed asparagus on the other side.

• 7

  Drizzle the chicken and asparagus with the remaining lemon juice and the chicken broth to keep the meat moist during roasting.

• 8

  Return the sheet to the oven and bake for an additional 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender.

• 9

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