NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup asparagus

1 cup cherry tomatoes

0.5 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the sweet potato into uniform 1/2-inch cubes and trim the tough ends from the asparagus spears.

• 3

  In a small glass bowl, whisk together the olive oil, lemon juice, fresh zest, minced garlic, oregano, salt, and pepper.

• 4

  Arrange the chicken breast and chopped vegetables on the prepared sheet, then drizzle the lemon-herb mixture over everything.

• 5

  Toss the vegetables well to ensure they are evenly coated in the bright, citrusy marinade.

• 6

  Roast for 20 to 25 minutes, adding the cherry tomatoes during the last 10 minutes of cooking until they are blistered and juicy.

• 7

  Ensure the chicken reaches an internal temperature of 165°F before removing from the oven.

• 8

  Let the chicken rest for 5 minutes to lock in the juices, then slice and serve with the roasted medley.