NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup asparagus

1 tbsp extra virgin olive oil

0.5 whole lemon

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the sweet potato into 1-inch cubes and trim the woody ends off the asparagus spears.

• 3

  Place the chicken breast, sweet potato cubes, and asparagus on the prepared baking sheet in a single layer.

• 4

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 5

  Drizzle the herb oil mixture over the chicken and vegetables, tossing or brushing to ensure everything is well-coated.

• 6

  Slice the half lemon into thin rounds and place them directly on top of the chicken breast.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.