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

0.5 tsp lemon zest

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

  Peel and dice the sweet potato into 1-inch cubes, then place them on one side of the sheet pan and toss with half of the prepared marinade.

• 4

  Place the chicken breast on the other side of the pan and brush thoroughly with the remaining marinade.

• 5

  Roast the chicken and sweet potatoes in the oven for 15 minutes.

• 6

  Remove the pan briefly to add the trimmed asparagus spears to the center, tossing them in the juices on the pan.

• 7

  Return the pan to the oven and roast for an additional 10-12 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 8

  Allow the chicken to rest for 5 minutes before slicing to ensure it stays juicy.