NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups asparagus

0.5 medium sweet potato

1 tbsp extra virgin olive oil

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Slice the sweet potato into 1/4-inch thick rounds and trim the woody ends off the asparagus.

• 3

  Place the chicken breast, sweet potato rounds, and asparagus on the prepared sheet pan.

• 4

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

• 5

  Drizzle the herb mixture over the chicken and vegetables, tossing the vegetables and brushing the chicken to ensure everything is evenly coated.

• 6

  Arrange the ingredients in a single layer, ensuring the chicken has enough space to roast properly.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing and serving.