Name: Lemon-herb chicken and asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 9 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness; 7 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 1 clove garlic, minced; 1 1/2 tbsp fresh parsley, chopped; 1 tsp dried oregano; 1/2 tsp lemon zest

Nutrition

Per serving

458 calories

Protein: 61g; 52% of calories
Carbs: 15g; 12% of calories
Fat: 18g; 35% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat the oven to 425°F. Place the chicken on one side of a half-sheet pan. Drizzle with half the olive oil and season with half the salt and half the black pepper. Roast for 12 minutes.
While the chicken roasts, prepare the asparagus. After 12 minutes, pull the pan out and add the asparagus to the other side. Drizzle the asparagus with the remaining oil, salt, and pepper. Return the pan to the oven and roast until the chicken is cooked through and the asparagus is tender with browned tips. Done when 165°F in the thickest part.
In a small bowl, whisk together the lemon juice, minced garlic, parsley, oregano, and lemon zest. Let the chicken rest for 5 minutes after roasting before slicing into strips.
Arrange the sliced chicken and roasted asparagus on a plate. Drizzle the lemon-herb dressing over everything before serving.

Nutrition

Ingredients

Instructions

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