NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

0.5 medium sweet potato

0.5 cup cherry tomatoes

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

• 2

  Dice the sweet potato into small 1/2-inch cubes and trim the woody ends off the asparagus spears.

• 3

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

• 4

  Place the chicken breast on one side of the baking sheet and brush it thoroughly with the lemon-herb marinade.

• 5

  Toss the sweet potato cubes with the remaining half of the olive oil and a pinch of salt, then spread them in a single layer on the other side of the baking sheet.

• 6

  Roast for 10 minutes, then remove the sheet from the oven and add the asparagus and cherry tomatoes to the tray.

• 7

  Return the tray to the oven and continue roasting for 12-15 minutes until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy and flavorful.