NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 medium sweet potato

1 cup asparagus

0.5 whole lemon

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

PREPARATION

• 1

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

• 2

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

• 3

  Pat the chicken breast completely dry with paper towels to ensure the skin gets extra crispy during roasting.

• 4

  In a small bowl, combine the dried oregano, garlic powder, minced fresh rosemary, sea salt, black pepper, and the zest of the lemon half.

• 5

  Toss the sweet potato cubes on the baking sheet with half of the olive oil and a pinch of the herb seasoning.

• 6

  Rub the chicken breast with the remaining olive oil and the rest of the herb mixture, then place it on the baking sheet next to the potatoes.

• 7

  Roast for 15 minutes, then add the asparagus to the tray, tossing them in the pan juices, and roast for another 10 to 12 minutes until the chicken reaches 165°F.

• 8

  Squeeze the fresh lemon juice over the chicken and vegetables just before serving for a bright, clean finish.