NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup asparagus

1 medium sweet potato

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

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 and line a large sheet pan with parchment paper.

• 2

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

• 3

  Place the chicken breast, cubed sweet potato, and asparagus on the prepared sheet pan.

• 4

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

• 5

  Drizzle the herb oil over the chicken and vegetables, tossing the produce and brushing the chicken to ensure everything is evenly coated.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.