NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

0.5 medium sweet potato

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 clove garlic

PREPARATION

• 1

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

• 2

  Peel and chop the sweet potato into half-inch cubes, and snap the woody ends off the asparagus spears.

• 3

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

• 4

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

• 5

  Pour the lemon-herb dressing over the ingredients and toss well to ensure every piece is coated.

• 6

  Roast for 20 to 25 minutes until the chicken is cooked through and the sweet potatoes are golden and tender.

• 7

  Allow the chicken to rest for several minutes before slicing it against the grain to maintain juiciness.