NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cups Asparagus

0.5 cup Sweet potato

1 tbsp Olive oil

1 tbsp Lemon juice

1 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 and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and peel and cube the sweet potato into half-inch pieces.

• 3

  Toss the asparagus and sweet potato on the baking sheet with half of the olive oil and a pinch of salt and pepper.

• 4

  Roast the vegetables for 20 minutes or until the sweet potatoes are tender and the asparagus is slightly charred.

• 5

  While vegetables roast, mince the garlic and season the chicken breast with dried oregano, garlic, and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until cooked through.

• 7

  Drizzle the fresh lemon juice over the chicken in the pan during the last minute of cooking to deglaze and add brightness.

• 8

  Plate the zesty chicken alongside the roasted vegetables for a clean and balanced meal.