NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken breast

1 medium sweet potato

2 cups asparagus spears

1 cup red bell pepper

1.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes, then trim the woody ends off the asparagus and chop the red bell pepper into bite-sized pieces.

• 3

  Place the chicken breasts, cubed sweet potato, asparagus spears, and bell peppers onto the prepared sheet pan.

• 4

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Drizzle the lemon-herb dressing over the chicken and vegetables, tossing everything thoroughly with your hands or tongs to ensure an even coating.

• 6

  Spread the ingredients out into a single layer, making sure the chicken pieces are not crowded by the vegetables to ensure they roast properly.

• 7

  Slide the pan into the oven and roast for 20 to 25 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately.