NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken tenderloins

1 medium sweet potato

1 cup asparagus spears

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 and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and cut it into uniform 1/2-inch cubes to ensure even roasting.

• 3

  Trim the woody ends off the asparagus spears and cut the stalks into 2-inch pieces.

• 4

  Place the chicken tenderloins, sweet potato cubes, and asparagus on the prepared baking sheet.

• 5

  Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with the rosemary, thyme, garlic powder, salt, and pepper.

• 6

  Use your hands or tongs to toss everything until thoroughly coated in the oil and spices, then spread into a single layer.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken is cooked through and the sweet potatoes are fork-tender.

• 8

  Remove from the oven and let the chicken rest for 2 minutes before serving to keep the meat juicy.