NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 medium sweet potato

1 cup asparagus

0.5 cup zucchini

1 tbsp lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Wash and prep the produce: cut the sweet potato into 1/2-inch cubes, slice the zucchini into half-moons, and trim the woody ends off the asparagus.

• 3

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.

• 4

  Place the chicken breast on one side of the baking sheet and arrange the sweet potatoes, zucchini, and asparagus on the other side.

• 5

  Brush half of the lemon-herb marinade over the chicken breast and drizzle the remaining half over the vegetables, tossing the veggies gently to ensure they are evenly coated.

• 6

  Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.