NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp olive oil

1 medium sweet potato

1 cup asparagus

0.5 cup cherry tomatoes

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Dice the sweet potato into 1/2-inch cubes and trim the woody ends off the asparagus spears.

• 3

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

• 4

  Place the chicken breast, cubed sweet potatoes, and asparagus on the prepared baking sheet.

• 5

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

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F.

• 7

  Add the cherry tomatoes to the pan during the final 5 minutes of roasting until they are blistered and soft.

• 8

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