NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 medium sweet potato

1 cup asparagus spears

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the sweet potato into 1/2-inch cubes and toss with half of the olive oil, sea salt, and black pepper on a baking sheet.

• 3

  Roast the sweet potatoes for 20-25 minutes until tender and slightly caramelized.

• 4

  Pat the chicken breast dry with a paper towel and season both sides with the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat.

• 6

  Add the chicken to the skillet and sear for 5-7 minutes per side until golden brown and cooked through.

• 7

  In the last 3 minutes of cooking, add the minced garlic, rosemary, and thyme to the pan, spooning the herb-infused oil over the chicken.

• 8

  Steam or lightly sauté the asparagus spears until bright green and tender-crisp.

• 9

  Plate the chicken with the roasted sweet potatoes and asparagus, drizzling any remaining pan juices over the top.