NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 medium sweet potato

1 cup asparagus

0.5 whole lemon

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Dice the sweet potato into 1/2-inch cubes and trim the woody ends off the asparagus spears.

• 3

  Place the chicken breast, sweet potatoes, and asparagus on the prepared pan in a single layer.

• 4

  Drizzle olive oil over the chicken and vegetables then sprinkle evenly with garlic powder, dried oregano, sea salt, and black pepper.

• 5

  Toss the vegetables to coat and flip the chicken to ensure the seasoning is distributed well.

• 6

  Slice the lemon into thin rounds and place them directly on top of the chicken and vegetables for a burst of citrus.

• 7

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden.

• 8

  Garnish with freshly chopped parsley before serving to add a final touch of brightness.