NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Sweet potato

1 cup Asparagus

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes. Place them on one side of the baking sheet.

• 3

  Drizzle the sweet potatoes with 0.5 tbsp of olive oil and a pinch of the sea salt and black pepper, tossing to coat evenly.

• 4

  Roast the sweet potatoes for 10 minutes while you prepare the chicken.

• 5

  In a small bowl, whisk together the remaining 0.5 tbsp of olive oil, lemon juice, dried oregano, dried thyme, garlic powder, and the remaining salt and pepper.

• 6

  Pat the chicken breast dry with a paper towel and brush the herb mixture over both sides of the meat.

• 7

  Remove the baking sheet from the oven. Move the potatoes to one side, place the chicken in the center, and add the asparagus spears to the remaining space.

• 8

  Return the sheet to the oven and roast for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 9

  Let the chicken rest for 5 minutes before slicing to ensure the juices stay locked inside.