NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup sweet potato

1 cup asparagus

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

1 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 and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Peel the sweet potato and cut it into 1/2-inch cubes, then toss them on the baking sheet with 0.25 tablespoons of olive oil and a pinch of salt and pepper.

• 3

  Roast the sweet potatoes for 15 minutes, giving them space to ensure they get golden and caramelized.

• 4

  While the potatoes roast, season the chicken breast evenly on both sides with the garlic powder, dried oregano, and the remaining salt and pepper.

• 5

  Heat a heavy-bottomed skillet over medium-high heat with the remaining 0.25 tablespoons of olive oil and sear the chicken for 5-7 minutes per side until cooked through.

• 6

  Add the trimmed asparagus to the baking sheet with the sweet potatoes and roast for another 10 minutes until the vegetables are tender.

• 7

  Once the chicken is done, remove it from the skillet and pour in the lemon juice to deglaze the pan, stirring to incorporate the flavorful browned bits.

• 8

  Slice the chicken and serve it alongside the roasted vegetables, drizzling the bright lemon pan sauce over the top and finishing with fresh parsley.