NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

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 medium sweet potato

1 cup asparagus

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Cut the sweet potato into thin wedges and trim the woody ends off the asparagus.

• 3

  Pat the chicken breast dry with a paper towel to ensure the surface becomes crispy during roasting.

• 4

  In a small bowl, whisk together the extra virgin olive oil, dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Place the chicken breast, sweet potato wedges, and asparagus on the prepared baking sheet.

• 6

  Drizzle the herb oil mixture over the chicken and vegetables, tossing the produce to coat evenly.

• 7

  Squeeze the juice of the lemon half over the chicken and vegetables, then place the spent lemon on the tray for extra fragrance.

• 8

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden.

• 9

  Allow the chicken to rest for 5 minutes before slicing to ensure it stays juicy.