Name: Lemon Herb Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 tbsp extra virgin olive oil; 8 oz asparagus; 1 small sweet potato; 1 tsp dried rosemary; 1 tsp dried thyme; 0.5 tsp sea salt; 0.25 tsp black pepper; 2 cloves garlic; 0.5 whole lemon

Nutrition

Per serving

463 calories

Protein: 44g; 36% of calories
Carbs: 39g; 32% of calories
Fat: 18g; 33% of calories

Instructions

Prep 10 min · Cook 22 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Dice the sweet potato into 1/2-inch cubes and toss them with 0.5 tbsp of olive oil and a pinch of sea salt.
Spread the sweet potatoes on the baking sheet and roast for 10 minutes.
While the potatoes roast, season the chicken breast evenly on both sides with the dried rosemary, thyme, salt, and black pepper.
Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat and sear the chicken for 3 minutes per side until golden.
Trim the woody ends off the asparagus and mince the garlic cloves.
Move the sweet potatoes to one side of the baking sheet, add the asparagus and garlic to the other side, and place the seared chicken on top of the asparagus.
Roast everything together for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F.
Squeeze the fresh lemon juice over the chicken and vegetables before serving.

Nutrition

Ingredients

Instructions

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