NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 medium Sweet potato

1 cup Asparagus

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, then toss them on the baking sheet with 0.5 tbsp of olive oil and a pinch of sea salt and black pepper.

• 3

  Roast the sweet potatoes for 15 minutes, then move them to one side of the tray and add the trimmed asparagus, roasting for another 10 minutes until the potatoes are golden.

• 4

  While the vegetables are in the oven, season the chicken breast evenly on both sides with the dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a medium skillet over medium-high heat until shimmering.

• 6

  Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the exterior is browned and the internal temperature reaches 165°F.

• 7

  Turn off the heat, then pour the lemon juice into the skillet and sprinkle the lemon zest over the chicken, allowing the juices to create a light pan sauce.

• 8

  Plate the seared chicken alongside the roasted sweet potatoes and asparagus, garnishing the entire dish with fresh chopped parsley before serving.