NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.75 tbsp extra virgin olive oil

1 cup asparagus spears

0.75 medium sweet potato

0.5 whole lemon

1 tsp dried oregano

1 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 baking sheet with parchment paper.

• 2

  Slice the sweet potato into uniform wedges and trim the tough woody ends off the asparagus spears.

• 3

  Place the chicken breast, sweet potato wedges, and asparagus onto the prepared baking sheet.

• 4

  Drizzle the olive oil over the chicken and vegetables, then squeeze the fresh lemon juice over everything.

• 5

  Evenly sprinkle the dried oregano, garlic powder, sea salt, and black pepper across the chicken and vegetables.

• 6

  Roast in the center of the oven for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden.

• 7

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