Name: Sheet Pan Lemon Herb Chicken with Asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.5 cup baby potatoes; 1 cup asparagus; 1 tbsp extra virgin olive oil; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 medium lemon

Nutrition

Per serving

491 calories

Protein: 55g; 44% of calories
Carbs: 26g; 21% of calories
Fat: 20g; 36% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Wash and halve the baby potatoes, then place them on the sheet pan and toss with 0.5 tbsp of olive oil, half the oregano, garlic powder, salt, and pepper.
Spread the potatoes in a single layer and roast in the oven for 10 minutes to give them a head start.
While potatoes roast, cut the chicken breast into 1-inch cubes and trim the woody ends off the asparagus.
Remove the pan from the oven and move the potatoes to one side; add the chicken and asparagus to the empty space.
Drizzle the remaining 0.5 tbsp of olive oil over the chicken and asparagus, then sprinkle with the remaining herbs and spices.
Place the lemon slices on top of the chicken and return the pan to the oven for another 10 to 12 minutes until the chicken is cooked through and the asparagus is tender.
Serve immediately while the chicken is juicy and the potatoes are perfectly browned.

Nutrition

Ingredients

Instructions

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