NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 cup Sweet potato

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Dice the sweet potato into small cubes and trim the woody ends off the asparagus.

• 3

  Toss the sweet potato and asparagus on the baking sheet with half of the olive oil, a pinch of sea salt, and black pepper.

• 4

  Roast the vegetables for 20 to 25 minutes, or until the sweet potatoes are fork-tender and the asparagus is lightly browned.

• 5

  While the vegetables roast, season the chicken breast on both sides with garlic powder, the remaining sea salt, and black pepper.

• 6

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6 to 8 minutes per side until golden and cooked through.

• 7

  Remove the chicken from the pan and let it rest for 5 minutes before serving with the roasted vegetables and a fresh squeeze of lemon juice.