NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

1 medium sweet potato

1 tbsp olive oil

0.5 whole lemon

2 cloves garlic

0.5 tsp dried oregano

0.25 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 for easy cleanup.

• 2

  Scrub the sweet potato and dice it into 1/2-inch cubes; trim the woody ends off the asparagus spears.

• 3

  Place the chicken breast, diced sweet potatoes, and asparagus on the prepared sheet pan.

• 4

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

• 5

  Pour the lemon-herb mixture over the chicken and vegetables, tossing everything thoroughly to ensure an even coating.

• 6

  Spread the ingredients out into a single layer, ensuring the chicken has enough space to roast evenly.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.