NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup asparagus

1.5 tbsp olive oil

0.5 tbsp ghee

1 tbsp fresh rosemary

2 clove garlic

0.5 whole lemon

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Peel the sweet potato and cut it into half-inch cubes.

• 3

  Toss the sweet potato cubes on a large baking sheet with one tablespoon of olive oil, half the salt, and half the pepper.

• 4

  Roast the sweet potatoes for 15 minutes.

• 5

  While the potatoes roast, mince the garlic and fresh rosemary.

• 6

  In a small bowl, whisk together the melted ghee, minced garlic, rosemary, and the juice from the lemon.

• 7

  Trim the woody ends off the asparagus and toss the spears with the remaining half tablespoon of olive oil.

• 8

  Remove the baking sheet from the oven and move the potatoes to one side.

• 9

  Place the chicken breast and asparagus on the other side of the sheet, then brush the lemon-herb ghee mixture generously over the chicken.

• 10

  Season the chicken and asparagus with the remaining salt and pepper.

• 11

  Return the sheet to the oven and roast for 18 to 20 minutes until the chicken reaches an internal temperature of 165°F.

• 12

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