NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 medium sweet potato

1 cup asparagus

1 tbsp olive oil

0.5 whole lemon

2 cloves garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes and place them on one side of the baking sheet.

• 3

  Drizzle the sweet potatoes with half of the olive oil and a pinch of salt and pepper, tossing to coat evenly.

• 4

  Place the chicken breast on the other side of the sheet, rubbing it with the remaining olive oil, minced garlic, oregano, thyme, salt, and pepper.

• 5

  Arrange the lemon slices on top of the chicken and sweet potatoes to infuse them with bright citrus flavor.

• 6

  Roast in the oven for 15 minutes, then remove the pan and add the trimmed asparagus to the remaining space.

• 7

  Return to the oven for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 8

  Let the chicken rest for 5 minutes before slicing to ensure the juices remain locked in for a moist result.