Name: Lemon herb chicken and asparagus
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 9 oz asparagus, trimmed; 2 cloves garlic, minced; 1 tbsp salted butter; 1 tsp olive oil; 1 tbsp lemon juice; 2 tbsp water; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp dried parsley; 1 tsp dried thyme

Nutrition

Per serving

450 calories

Protein: 50g; 43% of calories
Carbs: 18g; 15% of calories
Fat: 21g; 41% of calories

Instructions

Prep 15 min · Cook 5 min

Preheat your oven to 400°F. Season the chicken breast on both sides with most of the salt, the pepper, parsley, and thyme. Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat. Sear the chicken until golden brown, about 3 minutes per side.
Move the chicken to one side of the skillet. Add the asparagus to the other side, tossing it in the pan drippings and seasoning with the remaining salt. Transfer the skillet to the oven. Roast until the chicken is cooked through and the asparagus is tender-crisp, about 10 minutes. Done when internal temperature is 165°F.
Using an oven mitt, carefully remove the skillet. Transfer the chicken and asparagus to a plate. Place the skillet back on the stove over low heat. Add the water and scrape up the browned bits with a spoon. Add the butter and garlic, stirring for 30 seconds until fragrant. Stir in the lemon juice, then spoon the sauce over the chicken and asparagus.

Nutrition

Ingredients

Instructions

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