Name: Roasted chicken with asparagus and potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder; 1 tsp lemon juice

Nutrition

Per serving

429 calories

Protein: 46g; 42% of calories
Carbs: 34g; 31% of calories
Fat: 13g; 27% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 425°F. In the oven-safe skillet, toss the potatoes with half the olive oil and a third of the salt, pepper, and garlic powder. Roast for 15 minutes.
While potatoes roast, rub the chicken breast with half of the remaining oil. Season with half of the remaining salt, pepper, and garlic powder. Carefully remove the skillet from the oven, push potatoes to the side, and place the chicken in the center. Roast for 8 minutes.
Toss the asparagus with the remaining oil, salt, pepper, and garlic powder. Add the asparagus to the skillet around the chicken. Return to the oven and roast until the chicken reaches 165°F and the asparagus is tender, about 8 to 10 minutes.
Drizzle the lemon juice over the chicken and vegetables before serving.

Nutrition

Ingredients

Instructions

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