NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

1 medium sweet potato

1 tbsp olive oil

1 tbsp lemon juice

2 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 (200°C) and line a small baking sheet with parchment paper.

• 2

  Pierce the sweet potato with a fork and microwave for 5-7 minutes until soft, then scoop out the flesh and mash with a pinch of salt.

• 3

  Trim the woody ends off the asparagus and toss them on the baking sheet with half of the olive oil and one minced garlic clove.

• 4

  Season the chicken breast evenly with the dried oregano, sea salt, and black pepper.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 6

  While the chicken cooks, roast the asparagus in the oven for 10-12 minutes until tender.

• 7

  During the last minute of cooking the chicken, add the remaining minced garlic and lemon juice to the skillet, spooning the juices over the meat.

• 8

  Plate the chicken alongside the roasted asparagus and mashed sweet potato, drizzling any remaining pan juices over the top.