NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken breast

1 bunch asparagus

1 medium sweet potato

2 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.5 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Peel and cube the sweet potato, then place in a pot of boiling water for 12 to 15 minutes until fork-tender.

• 3

  Trim the woody ends off the asparagus and toss on the baking sheet with 1 tablespoon of olive oil and a pinch of the sea salt.

• 4

  Roast the asparagus in the oven for 12 to 15 minutes until tender and slightly charred at the tips.

• 5

  Season the chicken breasts evenly on both sides with the dried oregano, garlic powder, remaining sea salt, and black pepper.

• 6

  Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 7

  Add the minced garlic, lemon juice, and lemon zest to the skillet during the final minute of cooking, spooning the juices over the chicken.

• 8

  Drain the sweet potatoes and mash them until smooth, then serve alongside the chicken and roasted asparagus.