NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken tenderloins

1 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 tsp Garlic powder

1 cup Asparagus spears

0.5 cup Cherry tomatoes

0.5 cup Diced sweet potato

1 tsp Lemon juice

PREPARATION

• 1

  Pat the chicken tenderloins dry with a paper towel to ensure a golden-brown sear.

• 2

  In a small bowl, combine the sea salt, black pepper, dried oregano, and garlic powder, then season the chicken evenly on all sides.

• 3

  Heat half of the avocado oil in a large skillet over medium-high heat. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until tender and slightly caramelized.

• 4

  Push the potatoes to one side of the skillet and add the remaining avocado oil. Place the chicken tenderloins in the pan and sear for 3-4 minutes per side until fully cooked through.

• 5

  Add the asparagus spears and cherry tomatoes to the skillet during the last 4 minutes of cooking, allowing the tomatoes to blister and the asparagus to become crisp-tender.

• 6

  Drizzle the fresh lemon juice over the chicken and vegetables before serving to brighten the flavors.