Name: Lemon herb chicken with asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry, halved horizontally to 3/4-inch thickness; 7 oz asparagus, trimmed; 2 tsp olive oil; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1/2 tsp dried parsley; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 6 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 3/4 tsp lemon zest

Nutrition

Per serving

467 calories

Protein: 48g; 40% of calories
Carbs: 42g; 35% of calories
Fat: 13g; 25% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 425°F. On a half-sheet pan, toss the cubed potatoes with half the olive oil and a pinch of the salt. Spread them in a single layer.
Roast the potatoes for 10 minutes. While they roast, in a bowl, toss the chicken, asparagus, lemon zest, dried basil, and dried parsley with the remaining oil, salt, and pepper.
Move the potatoes to one side of the pan. Place the chicken and asparagus on the other side. Roast until the thickest part of the chicken reads 165°F and the potatoes are tender, about 12 to 15 minutes. For the final 4 minutes of roasting, sprinkle the minced garlic over the asparagus and stir.
Remove from the oven and immediately drizzle the lemon juice over the chicken, potatoes, and asparagus while they are hot.

Nutrition

Ingredients

Instructions

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