NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken tenderloins

0.75 cup Sweet potato

1 cup Asparagus

1 tbsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Peel and cube the sweet potato into 1/2-inch pieces. Toss them with half of the olive oil and a pinch of salt and pepper on the baking sheet.

• 3

  Roast the sweet potatoes for 15 minutes, then add the trimmed asparagus to the tray, tossing with the remaining oil from the pan, and roast for another 10-12 minutes until tender.

• 4

  While the vegetables roast, season the chicken tenderloins evenly with the rosemary, thyme, garlic powder, salt, and pepper.

• 5

  Heat the remaining olive oil in a large cast-iron or stainless steel skillet over medium-high heat.

• 6

  Place the chicken tenderloins in the hot skillet and sear for 3-4 minutes per side until golden brown and the internal temperature reaches 165°F.

• 7

  Remove the chicken from the pan and let it rest for 2 minutes before serving alongside the roasted sweet potatoes and asparagus.