NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

1 medium sweet potato

1 tbsp 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 (200°C) and line a large baking sheet with parchment paper.

• 2

  Scrub the sweet potato and pierce it several times with a fork, then place it on one side of the baking sheet.

• 3

  In a small 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 the trimmed asparagus spears on the baking sheet next to the sweet potato.

• 5

  Brush the lemon-herb marinade generously over both sides of the chicken breast and toss the asparagus to coat.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it remains juicy.