NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 cup Asparagus

1 medium Sweet potato

1.5 tbsp Olive oil

1 tsp Garlic powder

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Wash and peel the sweet potato, then dice it into uniform 1/2-inch cubes to ensure they cook through at the same rate as the chicken.

• 3

  Trim the woody ends off the asparagus spears and cut the chicken breast into 1-inch bite-sized pieces.

• 4

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

• 5

  Drizzle the olive oil and lemon juice over the ingredients, then sprinkle evenly with garlic powder, dried oregano, sea salt, and black pepper.

• 6

  Use your hands or a spatula to toss everything together until every piece is well-coated with the oil and seasonings.

• 7

  Spread the mixture out again, ensuring nothing is overcrowded so the vegetables roast rather than steam.

• 8

  Bake for 20 to 25 minutes, or until the chicken is cooked through and the sweet potatoes are fork-tender and slightly caramelized.

• 9

  Remove from the oven and serve immediately while the asparagus is vibrant and the chicken is juicy.