NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

1 medium sweet potato

0.75 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes then toss them with 0.25 tbsp of olive oil and a pinch of sea salt.

• 3

  Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

• 4

  While potatoes roast, trim the woody ends off the asparagus and toss the spears with 0.25 tbsp of olive oil and the garlic powder.

• 5

  Add the asparagus to the baking sheet with the sweet potatoes and roast for an additional 10 to 12 minutes until the vegetables are tender.

• 6

  Season the chicken breast evenly on both sides with the remaining sea salt and black pepper.

• 7

  Heat the remaining 0.25 tbsp of olive oil in a medium skillet over medium-high heat.

• 8

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

• 9

  Plate the chicken alongside the roasted vegetables and finish with a fresh squeeze of lemon juice over everything.