NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Asparagus

0.5 medium Sweet potato

1 tbsp Extra virgin olive oil

0.5 whole Lemon

1 tsp Dried oregano

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

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

• 3

  Slice the chicken breast into thin, even strips to ensure they roast quickly and stay juicy.

• 4

  Place the chicken, sweet potato, and asparagus on the pan and drizzle with olive oil, then add minced garlic, oregano, salt, and pepper.

• 5

  Toss everything thoroughly to coat and spread into a single layer, ensuring no overlapping for maximum caramelization.

• 6

  Roast for 15 to 18 minutes until the chicken is cooked through and the sweet potatoes are fork-tender.

• 7

  Remove from the oven and immediately squeeze the fresh lemon juice over the hot pan to brighten all the flavors.