NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 cup cherry tomatoes

0.5 medium sweet potato

0.5 whole lemon

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 and line a large sheet pan with parchment paper.

• 2

  Dice the sweet potato into small half-inch cubes and trim the woody ends off the asparagus spears.

• 3

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

• 4

  Place the chicken breast, sweet potato cubes, asparagus, and cherry tomatoes onto the prepared baking sheet.

• 5

  Drizzle the herb oil mixture over the chicken and vegetables, tossing the produce to coat and rubbing the oil thoroughly into the chicken.

• 6

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

• 7

  Remove from the oven and squeeze the juice from the lemon over the entire tray before serving.