NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.5 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tbsp lemon juice

1 medium sweet potato

1 cup asparagus

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Slice the sweet potato into 1/2-inch thick wedges and trim the woody ends off the asparagus spears.

• 3

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

• 4

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

• 5

  Brush the herb-lemon oil mixture evenly over the chicken breast and toss the vegetables to ensure they are thoroughly coated.

• 6

  Roast in the center of the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.

• 7

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