NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken breast

1 cup asparagus spears

1 whole sweet potato

1.25 tbsp olive oil

1 tbsp fresh parsley

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Slice the sweet potato into thin, even wedges and trim the woody ends off the asparagus spears.

• 3

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

• 4

  Place the chicken breast, sweet potato wedges, and asparagus on the prepared sheet pan in a single layer.

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, tossing them gently to ensure everything is well-coated.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.

• 7

  Remove from the oven and sprinkle with freshly chopped parsley before serving.