NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 tbsp lemon juice

2 cloves garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

0.5 cup sweet potato

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, sea salt, and black pepper to create the marinade.

• 3

  Peel and dice the sweet potato into 1-inch cubes and trim the woody ends off the asparagus spears.

• 4

  Place the chicken breast on one side of the baking sheet and arrange the sweet potato cubes and asparagus on the other side.

• 5

  Drizzle the lemon-herb marinade over the chicken and vegetables, using a brush or your hands to ensure everything is evenly and thoroughly coated.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the meat succulent and juicy.