Name: Lemon Herb Roasted Chicken and Asparagus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1 bunch asparagus; 1 medium sweet potato; 0.5 tbsp olive oil; 1 clove garlic; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried rosemary; 0.5 whole lemon

Nutrition

Per serving

474 calories

Protein: 46g; 37% of calories
Carbs: 49g; 40% of calories
Fat: 12g; 22% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel the sweet potato and cut it into 1/2-inch cubes to ensure they cook at the same rate as the chicken.
Trim the woody ends off the asparagus spears and place them on the baking sheet along with the chicken breast and sweet potato cubes.
Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with the minced garlic, dried rosemary, sea salt, and black pepper.
Toss the vegetables with your hands or tongs to coat them thoroughly in the oil and spices.
Slice the lemon into thin rounds and place them directly on top of the chicken breast and asparagus for maximum flavor infusion.
Roast in the oven for 22 to 25 minutes until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender when pierced with a fork.
Remove from the oven and squeeze any remaining juice from the lemon ends over the tray before serving immediately.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes