NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 cup asparagus

0.5 cup red bell pepper

0.5 cup sweet potato

PREPARATION

• 1

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

• 2

  Prepare the vegetables by trimming the woody ends from the asparagus, dicing the bell pepper into 1-inch pieces, and cubing the sweet potato into 1/2-inch chunks.

• 3

  Place the chicken breast, sweet potato cubes, asparagus, and bell peppers onto the sheet pan in a single layer.

• 4

  Drizzle the olive oil and lemon juice over the chicken and vegetables.

• 5

  Sprinkle the oregano, garlic powder, sea salt, and black pepper evenly across all ingredients on the pan.

• 6

  Toss the vegetables to coat thoroughly and flip the chicken to ensure it is seasoned on both sides.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing to maintain juiciness, then serve with the roasted vegetables.