Name: Lemon Herb Roasted Chicken with Asparagus
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 cup asparagus spears; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp minced garlic; 0.5 tsp dried rosemary; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup cooked quinoa

Nutrition

Per serving

478 calories

Protein: 54g; 45% of calories
Carbs: 20g; 16% of calories
Fat: 21g; 39% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 22 min

Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
Pat the chicken breast completely dry with paper towels to ensure a golden sear, then rub with half of the olive oil, dried rosemary, sea salt, and black pepper.
Snap off the woody ends of the asparagus spears and toss the spears in a bowl with the remaining olive oil and minced garlic until well coated.
Place the seasoned chicken breast on one side of the prepared baking sheet and roast in the center of the oven for 10 minutes.
Carefully remove the sheet, add the garlic-coated asparagus to the other side in a single layer, and return to the oven for another 12 minutes.
Verify the chicken has reached an internal temperature of 165°F and the asparagus is crisp-tender with slightly charred tips.
Squeeze the fresh lemon juice over everything while still hot and serve immediately alongside the warm cooked quinoa.

Nutrition

Ingredients

Instructions

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