Name: Chicken breast with roasted vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1 1/4 medium sweet potatoes, cut into 1/2-inch cubes; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 3/4 tsp garlic powder; 1 tsp dried thyme; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

457 calories

Protein: 45g; 38% of calories
Carbs: 43g; 37% of calories
Fat: 13g; 25% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F and line a half-sheet pan with parchment paper. On one side of the pan, toss the sweet potato cubes with one third of the olive oil, half the salt, and half the black pepper. Roast for 10 minutes.
While the potatoes roast, season the chicken breast with the garlic powder, thyme, and another third of the olive oil and salt. Place the chicken on the other side of the pan and roast for 10 minutes.
Toss the asparagus with the remaining oil, salt, and pepper. Arrange the asparagus in the center of the pan. Roast for 10 to 12 minutes more until the chicken is cooked through and the vegetables are tender. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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