Name: Lemon herb chicken and asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken thighs, patted dry and pounded to 1-inch thickness; 7 oz asparagus, trimmed; 1 1/2 tsp olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

466 calories

Protein: 46g; 39% of calories
Carbs: 15g; 12% of calories
Fat: 26g; 49% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F. Ensure the chicken thighs are evenly thick to cook at the same rate.
On a half-sheet pan, toss the chicken with half the oil, all the oregano, and half the salt and pepper. Arrange the thighs in a single layer and roast for 15 minutes.
In a small bowl, toss the asparagus and garlic with the remaining oil and salt. Slide the pan out and move the chicken to one side. Add the asparagus in a single layer and roast until the chicken is cooked through and the asparagus is tender with browned tips. Done when chicken is cooked through and no longer pink, 165°F.
Let the chicken rest for 3 minutes. Plate the chicken and asparagus, then pour any pan juices over the top and finish with a drizzle of lemon juice and the remaining pepper.

Nutrition

Ingredients

Instructions

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