NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus spears

1 small Sweet potato

1 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 clove Garlic

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat the oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Peel and cube the sweet potato into 1/2-inch pieces, then toss them on the pan with half of the olive oil and a pinch of salt.

• 3

  Roast the sweet potatoes for 10 minutes to ensure they become tender and slightly caramelized.

• 4

  While the potatoes roast, mince the garlic and rosemary, then zest and juice the lemon into a small bowl, whisking in the remaining olive oil.

• 5

  Add the chicken breast and trimmed asparagus to the pan, then brush the lemon-herb marinade generously over the chicken and vegetables.

• 6

  Season the entire tray with the remaining sea salt and black pepper.

• 7

  Return the tray to the oven and roast for another 15 to 20 minutes until the chicken is cooked through and the asparagus is bright green.