Name: Lemon Herb Roasted Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 medium sweet potato; 1 cup asparagus; 1 tbsp extra virgin olive oil; 1 clove garlic; 1 tsp fresh rosemary; 0.5 medium lemon; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

492 calories

Protein: 40g; 31% of calories
Carbs: 48g; 37% of calories
Fat: 18g; 32% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Wash and peel the sweet potato, then dice it into uniform 1/2-inch cubes for even roasting.
Trim the tough, woody ends off the asparagus and mince the garlic clove finely.
Place the chicken breast, sweet potato cubes, and asparagus onto the prepared baking sheet in a single layer.
Drizzle the extra virgin olive oil over the chicken and vegetables, ensuring everything is lightly coated.
Sprinkle the minced garlic, chopped fresh rosemary, sea salt, and black pepper evenly over the ingredients.
Squeeze the juice of the half lemon over the chicken and toss the vegetables once more to distribute the seasonings.
Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.
Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the meat succulent.

Nutrition

Ingredients

Instructions

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