NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

1 small sweet potato

1 tbsp extra virgin olive oil

0.5 whole lemon

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Scrub the sweet potato and cut it into 1/2-inch thick wedges, then trim the woody ends off the asparagus spears.

• 3

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

• 4

  Drizzle the olive oil and the juice of half a lemon over the chicken and vegetables.

• 5

  Sprinkle the dried oregano, garlic powder, sea salt, and black pepper evenly across all ingredients.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy.

• 8

  Serve the sliced chicken alongside the roasted vegetables, drizzling any remaining pan juices over the top.