NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus spears

1 medium sweet potato

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit.

• 2

  Scrub the sweet potato and poke several holes in it with a fork.

• 3

  Roast the sweet potato in the oven for 40 minutes or until tender when pierced with a knife.

• 4

  Trim the woody ends off the asparagus and toss the spears with half of the olive oil, sea salt, and black pepper.

• 5

  Place the asparagus on a baking sheet and roast for 12 to 15 minutes until slightly charred.

• 6

  Season the chicken breast on both sides with garlic powder and dried oregano.

• 7

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6 to 8 minutes per side until cooked through.

• 8

  Plate the chicken with the roasted asparagus and sweet potato, then finish with a bright squeeze of fresh lemon juice.