NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

1 medium sweet potato

1 tbsp extra virgin olive oil

1 tsp dried oregano

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Dice the sweet potato into 1/2-inch cubes and trim the woody, fibrous ends from the asparagus spears.

• 3

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

• 4

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

• 5

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

• 6

  Roast 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 before slicing to ensure it stays juicy and flavorful.