Name: Lemon herb chicken and asparagus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry; 9 oz asparagus, trimmed; 1 tbsp olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 1/2 tsp dried basil; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 3/4 tsp lemon zest

Nutrition

Per serving

451 calories

Protein: 54g; 47% of calories
Carbs: 18g; 16% of calories
Fat: 19g; 37% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. Place the chicken breast between two sheets of plastic wrap and pound it to an even 3/4 inch thickness. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried basil, dried oregano, salt, and black pepper. Place the chicken on a half-sheet pan and rub it with half of the herb oil.
Place the pan in the oven and roast the chicken for 10 minutes. While it roasts, toss the asparagus in a bowl with the remaining herb oil.
Carefully remove the pan and arrange the asparagus around the chicken in a single layer. Return the pan to the oven and roast until the asparagus is tender and the chicken reaches an internal temperature of 165°F, about 10 to 12 minutes more.
Remove the pan from the oven. Transfer the chicken to a board and let it rest for 5 minutes before slicing. Serve the chicken alongside the asparagus and garnish with the fresh lemon zest.

Nutrition

Ingredients

Instructions

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