Name: Lemon Herb Chicken with Roasted Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1.5 cups asparagus; 1.5 tbsp extra virgin olive oil; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh lemon juice; 1 tsp lemon zest

Ingredients

9 items

5.5 oz chicken breast
1.5 cups asparagus
1.5 tbsp extra virgin olive oil
1 tsp dried oregano
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh lemon juice
1 tsp lemon zest

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Snap off the woody ends of the asparagus spears and spread them across the prepared baking sheet.
Drizzle the asparagus with 0.5 tablespoon of olive oil and sprinkle with a pinch of sea salt and black pepper.
Pat the chicken breast dry with a paper towel and season both sides evenly with dried oregano, garlic powder, sea salt, and black pepper.
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
Place the chicken in the skillet and sear for 3-4 minutes until a golden-brown crust forms, then flip the breast.
Transfer the skillet and the asparagus tray into the oven; roast for 10-12 minutes until the chicken reaches an internal temperature of 165°F.
Remove from the oven and let the chicken rest for 3 minutes to lock in the juices before slicing.
Squeeze fresh lemon juice over the chicken and asparagus, then garnish with the lemon zest for a bright, zesty finish.

Nutrition

Ingredients

Instructions

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