NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

1 medium sweet potato

1 tbsp olive oil

1 tsp dried oregano

0.5 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Scrub the sweet potato thoroughly, pierce it several times with a fork, and place it on the baking sheet to roast for 15 minutes.

• 3

  While the potato starts, pat the chicken breast dry with a paper towel and rub with half of the olive oil, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Trim the woody ends off the asparagus spears and toss them in a small bowl with the remaining olive oil and fresh lemon zest.

• 5

  Move the sweet potato to one side of the pan and place the seasoned chicken breast in the center, then roast for 10 minutes.

• 6

  Add the asparagus to the remaining space on the sheet pan and continue roasting for another 12 to 15 minutes until the chicken reaches an internal temperature of 165°F.

• 7

  Remove the pan from the oven, drizzle the fresh lemon juice over the chicken and vegetables, and let the meat rest for 5 minutes before slicing and serving.