NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 medium sweet potato

1 cup asparagus

0.5 cup cherry tomatoes

1 tbsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 tsp dried thyme

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Season the chicken breast thoroughly on both sides with the sea salt, black pepper, dried oregano, and dried thyme.

• 3

  Heat half of the olive oil in a large skillet over medium-high heat and sear the chicken until a golden crust forms and it is cooked through, about 6-7 minutes per side.

• 4

  While the chicken cooks, steam the sweet potato cubes in a small pot with a steamer basket for 8 minutes until tender.

• 5

  Remove the chicken from the skillet to rest; add the remaining olive oil, minced garlic, asparagus, and cherry tomatoes to the same pan.

• 6

  Sauté the vegetables for 5 minutes until the asparagus is bright green and the tomatoes begin to blister.

• 7

  Serve the sliced chicken alongside the sweet potatoes and sautéed vegetables, finishing with a bright squeeze of lemon juice.