NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium sweet potato

1 cup asparagus

1 tbsp olive oil

1 tbsp lemon juice

1 tsp garlic powder

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into 1/2-inch cubes, and trim the tough, woody ends off the asparagus spears.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing and serving.