Name: Lemon herb chicken and asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 5 oz asparagus, trimmed; 6 oz red potatoes, cubed small; 2 tsp olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1/2 tsp dried parsley; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp water

Nutrition

Per serving

466 calories

Protein: 51g; 43% of calories
Carbs: 38g; 31% of calories
Fat: 14g; 26% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. In a small bowl, whisk together the lemon juice, minced garlic, dried parsley, half the salt, and half the pepper. Place the potatoes in a microwave-safe bowl with the water, cover, and microwave until a knife just pierces them, about 4 minutes. Drain and pat the potatoes dry.
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat. Season the chicken breast with the remaining salt and pepper. Sear the chicken until golden brown, about 3 minutes per side.
Push the chicken to one side of the skillet. Add the potatoes and asparagus to the other side, ensuring the potatoes are in a single layer against the pan. Pour the lemon-herb mixture over the chicken and vegetables. Transfer the skillet to the oven and roast until the chicken reaches its safe temperature and the asparagus is tender. Let the chicken rest for 3 minutes before serving. Done when reaches 165°F in the thickest part.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes