Name: Lemon herb chicken and asparagus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 5 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 5 oz asparagus, woody ends trimmed; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice

Nutrition

Per serving

469 calories

Protein: 44g; 37% of calories
Carbs: 36g; 30% of calories
Fat: 18g; 33% of calories

Ingredients

9 items

6 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness
5 oz Yukon Gold potatoes, cut into 1/2-inch cubes
5 oz asparagus, woody ends trimmed
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1 1/2 tsp dried basil
1/2 tsp salt
1/2 tsp black pepper
1 tbsp lemon juice

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F.
In a small bowl, whisk together the lemon juice, minced garlic, dried basil, pepper, and most of the salt. Stir in two-thirds of the olive oil. Set aside half of this mixture to use for the vegetables later.
Toss the cubed potatoes with the remaining plain olive oil and a pinch of salt on one side of a half-sheet pan. Roast for 15 minutes.
Rub the chicken breast with the half of the herb mixture that was not set aside. Place the chicken on the empty side of the sheet pan and return to the oven for 12 minutes.
Toss the asparagus with the reserved clean herb mixture. Move the potatoes to make room and add the asparagus to the pan. Roast until the chicken reaches 165°F and the asparagus is bright green and tender-crisp, about 10 minutes.

Nutrition

Ingredients

Instructions

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

More lunch recipes