Name: Lemon herb chicken and asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 7 oz asparagus, trimmed; 7 oz Yukon Gold potatoes, cut into 1/2-inch pieces; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 2 tsp italian seasoning; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

522 calories

Protein: 46g; 34% of calories
Carbs: 47g; 35% of calories
Fat: 18g; 30% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. Place the chicken breast between two sheets of plastic wrap and pound to an even 3/4-inch thickness. In a small bowl, whisk the olive oil, lemon zest, two-thirds of the lemon juice, minced garlic, Italian seasoning, salt, and black pepper.
Place the chicken and potatoes on a half-sheet pan. Drizzle with half of the lemon herb mixture and toss the potatoes to coat. Roast for 10 minutes.
Add the asparagus to the pan. Drizzle with the remaining lemon herb mixture and toss to combine with the potatoes. Roast until the chicken reaches 165°F and the vegetables are tender.
Let the chicken rest for 5 minutes. Drizzle the remaining lemon juice over the chicken and asparagus, then serve.

Nutrition

Ingredients

Instructions

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