NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup asparagus

1 tbsp extra virgin olive oil

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp lemon zest

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and dice it into small 1/2-inch cubes to ensure they cook at the same rate as the chicken.

• 3

  Trim the woody ends off the asparagus spears and set them aside.

• 4

  Place the chicken breast, sweet potato cubes, and asparagus on the prepared sheet pan.

• 5

  Drizzle the olive oil and lemon juice over the chicken and vegetables.

• 6

  Evenly sprinkle the dried oregano, garlic powder, sea salt, black pepper, and fresh lemon zest over everything.

• 7

  Toss the vegetables with your hands or tongs to coat them thoroughly in the oil and seasonings.

• 8

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it remains juicy and tender.