NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup asparagus

2 tsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove 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 large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and cut it into uniform 1-inch cubes, then trim the tough, woody ends off the asparagus spears.

• 3

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

• 4

  Place the chicken breast and sweet potato cubes on the prepared baking sheet and brush them generously with half of the lemon-herb mixture.

• 5

  Roast in the center of the oven for 15 minutes, then carefully remove the pan and add the asparagus to the empty space.

• 6

  Drizzle the remaining herb mixture over the asparagus and roast for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F.