NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus

0.5 medium Sweet potato

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Slice the sweet potato into thin wedges and trim the tough, woody ends off the asparagus spears.

• 3

  Place the sweet potato wedges and asparagus on the baking sheet, then toss with 0.5 tbsp of olive oil, 0.125 tsp of sea salt, and 0.125 tsp of black pepper.

• 4

  Roast the vegetables in the oven for 20-25 minutes, or until the sweet potatoes are tender and the asparagus is lightly charred.

• 5

  While the vegetables roast, season the chicken breast on both sides with the remaining sea salt, black pepper, and the dried oregano.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a large stainless steel or cast-iron skillet over medium-high heat.

• 7

  Add the chicken to the skillet and sear for 6-7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 8

  Remove the chicken from the pan to rest; meanwhile, add the minced garlic to the hot skillet for 30 seconds, then deglaze the pan with the juice of the half lemon.

• 9

  Plate the rested chicken alongside the roasted vegetables and drizzle the fresh lemon-garlic pan sauce over the top before serving.