NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium sweet potato

1 cup asparagus

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

1 tsp fresh oregano

PREPARATION

• 1

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

• 2

  Peel the sweet potato and cut into 1-inch cubes, then toss them on the baking sheet with 0.5 tbsp of olive oil, 0.125 tsp salt, and 0.125 tsp pepper.

• 3

  Roast the sweet potatoes for 15 minutes; meanwhile, trim the woody ends off the asparagus.

• 4

  Add the asparagus to the baking sheet with the potatoes and roast for an additional 10 minutes until the vegetables are tender.

• 5

  Season the chicken breast evenly on both sides with the garlic powder and the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a heavy-bottomed skillet over medium-high heat.

• 7

  Sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F and the exterior is beautifully browned.

• 8

  While the chicken rests for 2 minutes, whisk together the lemon juice, finely chopped parsley, and chopped oregano in a small bowl.

• 9

  Slice the chicken into strips and serve alongside the roasted vegetables, drizzling the fresh lemon-herb sauce over the meat just before serving.