NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 bunch asparagus

1 medium sweet potato

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Scrub the sweet potato and pierce it several times with a fork. Place it on the baking sheet and roast for 40-45 minutes until soft and tender.

• 3

  Trim the woody ends off the asparagus. In a bowl, toss the spears with 0.5 tbsp of olive oil, minced garlic, and a pinch of the sea salt and black pepper.

• 4

  Add the asparagus to the oven on a separate tray during the last 12-15 minutes of the sweet potato's roasting time.

• 5

  While the vegetables roast, season the chicken breast evenly on both sides with the remaining sea salt, black pepper, and dried oregano.

• 6

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

• 7

  Place the chicken in the pan and sear for 6-7 minutes per side, ensuring a deep golden crust forms and the internal temperature reaches 165°F.

• 8

  Remove the chicken from the heat and let it rest for 3 minutes to lock in the juices.

• 9

  Slice the sweet potato open and plate it alongside the chicken and roasted asparagus, finishing everything with a bright squeeze of fresh lemon juice.