NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 bunch asparagus

1 medium sweet potato

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp 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

  Wash and peel the sweet potato, then dice it into 1/2-inch cubes. Trim the tough, woody ends off the asparagus spears.

• 3

  Arrange the chicken breast, sweet potato cubes, and asparagus in a single layer on the prepared sheet pan.

• 4

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

• 5

  Drizzle the lemon-herb mixture over the chicken and vegetables, tossing them gently to ensure every piece is evenly coated.

• 6

  Roast in the center of the oven for 22 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

• 7

  Remove from the oven, garnish with finely chopped fresh parsley, and serve immediately.