NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup asparagus

1 tbsp extra virgin olive oil

1 tbsp lemon juice

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 for easy cleanup.

• 2

  Peel the sweet potato and cut it into 1-inch cubes, then trim the woody ends off the asparagus spears.

• 3

  In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper until well combined.

• 4

  Place the chicken breast on one side of the baking sheet and the sweet potato cubes on the other, then drizzle with three-quarters of the lemon-herb dressing, tossing the potatoes to coat.

• 5

  Roast in the center of the oven for 10 minutes, then briefly remove the pan to add the asparagus to the vegetable side, drizzling with the remaining dressing.

• 6

  Return the pan to the oven and roast for an additional 12-15 minutes until the chicken is cooked through to an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 7

  Allow the chicken to rest for 5 minutes before slicing against the grain to maintain maximum juiciness.