NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 medium sweet potato

1 cup asparagus

1 whole lemon

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 clove garlic

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 dice the sweet potato into 1/2-inch cubes and trim the woody ends off the asparagus spears.

• 3

  Mince the garlic clove and zest half of the lemon, then squeeze the juice from the entire lemon into a small mixing bowl.

• 4

  Whisk the lemon juice, lemon zest, minced garlic, olive oil, dried oregano, sea salt, and black pepper together to create the marinade.

• 5

  Place the chicken breast, cubed sweet potatoes, and asparagus on the prepared sheet pan in a single layer.

• 6

  Drizzle the lemon-herb marinade over the chicken and vegetables, tossing the vegetables gently to ensure they are evenly coated.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the meat juicy and flavorful.