Name: Roasted chicken with sweet potato and asparagus
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 1 1/2 medium sweet potatoes, scrubbed and cut into 3/4-inch cubes; 5 oz asparagus, trimmed; 1 tbsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 3/4 tsp garlic powder; 1 1/2 tsp dried basil; 2 tsp lemon juice

Ingredients

9 items

7 oz boneless skinless chicken breast, patted dry
1½ medium sweet potatoes, scrubbed and cut into 3/4-inch cubes
5 oz asparagus, trimmed
1 tbsp olive oil
¾ tsp salt
½ tsp black pepper
¾ tsp garlic powder
1½ tsp dried basil
2 tsp lemon juice

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. Ensure the chicken breast is about 1 inch thick, halving it horizontally or pounding it if necessary. On a half-sheet pan, toss the cubed sweet potatoes with half the olive oil and a third of the salt and black pepper. Spread them into a single layer on one side of the pan.
Roast the sweet potatoes for 15 minutes. While they roast, rub the chicken breast with half the remaining olive oil, then season it with another third of the salt and pepper, plus the garlic powder and dried basil.
Carefully remove the pan from the oven. Move the potatoes to one side to make room and place the chicken breast in the center. Return the pan to the oven and roast for 10 minutes.
Toss the asparagus with the remaining olive oil and the last of the salt and pepper. Place the asparagus on the remaining open space of the sheet pan. Roast for 10 minutes until the chicken is opaque and the asparagus is tender. Done when opaque in the center, 165°F.
Remove the pan from the oven. Drizzle the lemon juice over the chicken and asparagus. Let the chicken rest for 5 minutes before serving to ensure it stays juicy.

Nutrition

Ingredients

Instructions

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