Careme

Ingredients

• 365 by Whole Foods Market Boneless Skinless Chicken Breast 1 pack, about 16 oz $5.99
• Green Asparagus 1 bunch, about 8-10 oz, trimmed $4.99
• Organic Orange Sweet Potato 1 large, about 12 oz, cut into 3/4-inch cubes $2.54
• White Mushrooms 8 oz, halved or thickly sliced $2.49
• Lemon 1 $0.89
• Italian Parsley Bunch 2 tablespoons chopped, plus more for garnish $1.29
• Yellow Onion 1/2 medium, thinly sliced $1.49
• Organic Rosemary, 0.5 OZ 1 teaspoon chopped $2.99
• Pantry: olive oil 2 1/2 tablespoons
• Pantry: kosher salt to taste
• Pantry: black pepper to taste
• Pantry: garlic powder 1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Cut 1 large sweet potato into 3/4-inch cubes. Toss the sweet potato cubes with 1 tablespoon olive oil, 1 teaspoon chopped rosemary, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Spread on a sheet pan so the pieces are not crowded.
2. Roast the sweet potatoes at 425°F for 25 to 30 minutes, flipping once halfway through, until browned on the edges and tender in the center.
3. While the sweet potatoes roast, pat 1 pack boneless skinless chicken breast dry. If the breasts are very thick, slice horizontally into 2 cutlets for even cooking. Season both sides with 3/4 teaspoon kosher salt, black pepper, and 1/2 teaspoon garlic powder.
4. Trim 1 bunch asparagus and cut into 2-inch lengths. Halve or thickly slice 8 oz white mushrooms. Thinly slice 1/2 medium yellow onion. Zest the 1 lemon first, then cut it in half and juice it. Chop 2 tablespoons parsley.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4 to 6 minutes on the first side until golden. Flip and cook 4 to 5 minutes more, until the thickest part reaches 165°F. Transfer the chicken to a plate to rest.
6. In the same skillet, add the remaining 1/2 tablespoon olive oil if needed. Add the 1/2 sliced yellow onion and cook 2 minutes until softened. Add the 8 oz mushrooms and cook 4 to 5 minutes until they release moisture and begin to brown. Add the asparagus pieces and cook 3 to 4 minutes until bright green and just tender-crisp.
7. Add 1 teaspoon lemon zest and 1 1/2 tablespoons lemon juice to the skillet with the vegetables. Toss in 2 tablespoons chopped parsley and season with a pinch of salt and pepper. Stir just until glossy and fragrant.
8. Slice the rested chicken on a slight bias. Plate a bed of roasted sweet potatoes to one side, spoon the asparagus-mushroom sauté beside it, and fan the sliced chicken over the plate. Finish with any pan juices and an extra squeeze of lemon for a clean restaurant-style finish.