NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup asparagus spears

0.5 medium sweet potato

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into half-inch cubes and trim the tough, woody ends off the asparagus spears.

• 3

  Place the chicken breast, sweet potato cubes, and asparagus onto the prepared baking sheet in a single layer.

• 4

  In a small glass jar or bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, sea salt, and black pepper.

• 5

  Drizzle the herb and lemon mixture over the chicken and vegetables, using your hands or tongs to ensure everything is evenly coated.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing, then garnish with fresh parsley and serve warm.