NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 medium sweet potato

1 cup asparagus spears

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper to create the marinade.

• 3

  Peel the sweet potato and cut it into 1/2-inch cubes, and trim the tough, woody ends off the asparagus spears.

• 4

  Place the chicken breast, sweet potato cubes, and asparagus onto the prepared baking sheet in a single layer.

• 5

  Drizzle the lemon-herb marinade over the chicken and vegetables, tossing the produce to coat and brushing the chicken thoroughly on both sides.

• 6

  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 potatoes are fork-tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices redistribute for maximum tenderness.