NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 small sweet potato

1 cup asparagus

1 tbsp extra virgin olive oil

1 tsp dried oregano

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Wash and cube the sweet potato into 1/2-inch pieces, and trim the tough, woody ends off the asparagus spears.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon zest, lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.

• 4

  Place the chicken breast, sweet potato cubes, and asparagus onto the prepared sheet pan in a single layer.

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, using your hands or a brush to ensure everything is thoroughly and evenly coated.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately with the roasted vegetables.