Name: Lemon herb chicken and asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 1-inch thickness; 6 oz red potatoes, halved; 5 oz asparagus, trimmed; 2 1/2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

483 calories

Protein: 51g; 41% of calories
Carbs: 38g; 31% of calories
Fat: 15g; 28% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, oregano, salt, and pepper. On a half-sheet pan, toss the halved potatoes with half the oil mixture and arrange them cut side down. Roast for 10 minutes.
Toss the chicken breast in the remaining oil mixture in the bowl. Move the potatoes to one side of the pan and place the chicken on the other side. Roast for another 10 minutes.
Toss the asparagus with the minced garlic and any oil remaining in the bowl. Add the asparagus to the pan in a single layer. Roast until the chicken reaches 165°F and the potatoes are tender when pierced with a fork, about 10 to 12 minutes.
Let the chicken rest for 5 minutes. Drizzle the lemon juice and lemon zest over the chicken, potatoes, and asparagus before serving.

Nutrition

Ingredients

Instructions

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