NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup sweet potato

1 cup asparagus

0.5 cup artichoke hearts

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp lemon juice

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 1/2-inch cubes to ensure even roasting.

• 3

  Place the sweet potato cubes on the baking sheet, drizzle with half of the olive oil, and sprinkle with a pinch of sea salt and pepper.

• 4

  Roast the sweet potatoes for 12 minutes to allow them to begin softening and developing color.

• 5

  While the potatoes roast, mince the garlic and rub it onto the chicken breast along with the dried oregano and remaining salt and pepper.

• 6

  Remove the baking sheet from the oven, push the potatoes to one side, and add the chicken breast, trimmed asparagus, and drained artichoke hearts.

• 7

  Drizzle the remaining olive oil and half of the lemon juice over the chicken and vegetables.

• 8

  Return the pan to the oven and roast for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.

• 9

  Finish the dish with a final squeeze of fresh lemon juice over the chicken and vegetables before serving.