NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

1 small sweet potato

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Scrub the sweet potato and pierce it several times with a fork, then place it on one side of the prepared baking sheet.

• 3

  In a small bowl, whisk together half of the olive oil, the lemon juice, dried oregano, and garlic powder.

• 4

  Rub the lemon-herb mixture over the chicken breast and place it on the baking sheet next to the sweet potato.

• 5

  Roast for 15 minutes, then remove the pan and add the trimmed asparagus spears to the remaining space.

• 6

  Drizzle the asparagus with the remaining olive oil and sprinkle the entire pan with the sea salt and black pepper.

• 7

  Return the pan to the oven for another 10 to 15 minutes until the chicken reaches an internal temperature of 165°F and the potato is tender.

• 8

  Let the chicken rest for 5 minutes before slicing and garnishing with freshly chopped parsley and an extra squeeze of lemon.