NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Lemon

1 cup Asparagus spears

0.5 cup Sweet potato

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the chicken breast on one side of the prepared baking sheet and brush both sides with half of the lemon-herb oil mixture.

• 5

  Arrange the sweet potato cubes and asparagus on the other side of the sheet pan, drizzling them with the remaining lemon-herb oil and tossing to coat evenly.

• 6

  Roast in the center of the oven for 20-25 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 before slicing to ensure the juices stay locked in.