NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

1 medium Sweet potato

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

PREPARATION

• 1

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

• 2

  Scrub the sweet potato thoroughly, pierce it several times with a fork, and place it on one side of the baking sheet.

• 3

  In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper until well combined.

• 4

  Place the chicken breast on the baking sheet and brush it generously with half of the lemon-herb oil mixture.

• 5

  Roast the chicken and the sweet potato in the oven for 15 minutes.

• 6

  Remove the baking sheet from the oven, add the trimmed asparagus to the empty space, and drizzle the remaining lemon-herb mixture and fresh rosemary over the vegetables.

• 7

  Return the sheet to the oven and roast for an additional 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 8

  Allow the chicken to rest for 5 minutes before slicing and serving alongside the roasted sweet potato and asparagus.