NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 medium sweet potato

1 cup asparagus

1 tbsp lemon juice

1 tsp lemon zest

0.5 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 sheet pan with parchment paper.

• 2

  Dice the sweet potato into half-inch cubes and trim the tough, woody ends off the asparagus spears.

• 3

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

• 4

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

• 5

  Drizzle the lemon-herb mixture over the chicken and vegetables, tossing them gently to ensure every piece is thoroughly and 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 and slightly browned.

• 7

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing to ensure the juices remain locked inside.