Almond-Crusted Lemon Chicken with Roasted Sweet Potatoes and Asparagus

Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or lightly grease them with 1 tablespoon of oil.

Wash and peel the 1850g of raw sweet potatoes. Cut them into 1-inch cubes. Place them on one of the baking sheets and toss with 2 tablespoons of oil, salt, and pepper. Spread them in a single layer and roast for 15 minutes while you prepare the rest of the ingredients.

Place the 180g of raw almonds in a food processor and pulse until they are finely chopped (like coarse breadcrumbs), or chop them very finely by hand with a chef's knife. Transfer the chopped almonds to a shallow bowl or plate.

In a medium bowl, combine the 1.5 cups of plain Greek yogurt, the zest and juice of 1 fresh lemon, 1 tablespoon of dried oregano, and 1 tablespoon of garlic powder. Mix well to create a thick marinade.

Wash the 1.5 lbs of raw asparagus and snap off the woody bottom ends (about 1-2 inches). Set aside.

Take the 54 oz of raw chicken breasts (slice them into even-sized cutlets if they are very thick). Dip each piece of chicken into the yogurt mixture until fully coated, then press both sides firmly into the chopped almonds to create a thick crust.

Carefully remove the sweet potato baking sheet from the oven. Move the potatoes to one side and add the trimmed asparagus to the other side, tossing the asparagus with 1 tablespoon of oil, salt, and pepper.

Place the almond-crusted chicken onto the second prepared baking sheet, ensuring pieces are not touching.

Place both sheets in the oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the almond coating is golden brown, and the sweet potatoes are tender.

Remove from the oven and let the chicken rest for 5 minutes before serving alongside the roasted sweet potatoes and asparagus.