NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 medium sweet potato

1 cup asparagus

1 tsp ground turmeric

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and slice the sweet potato into thin, uniform wedges.

• 2

  Toss the sweet potato wedges with half of the olive oil and a pinch of sea salt, then roast on a parchment-lined sheet for 20 minutes.

• 3

  While the potatoes roast, season the chicken breast evenly with turmeric, garlic powder, salt, and pepper.

• 4

  Heat the remaining olive oil in a heavy skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

• 5

  Add the asparagus to the roasting sheet with the potatoes for the final 10 minutes of cooking until they are tender and slightly charred.

• 6

  Remove everything from the heat, drizzle with fresh lemon juice, and garnish with chopped parsley before serving.