NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 medium Sweet potato

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 clove Garlic

1 tbsp Fresh parsley

1 tsp Dried oregano

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Mince the garlic clove and finely chop the fresh parsley.

• 3

  In a small mixing bowl, whisk together the olive oil, the juice from the half lemon, minced garlic, dried oregano, chopped parsley, sea salt, and black pepper.

• 4

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

• 5

  Place the chicken breast, sweet potato cubes, and asparagus on the prepared baking sheet.

• 6

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

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the meat succulent and juicy.