Name: Lemon-herb chicken and asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness and patted dry; 6 oz Yukon Gold potatoes, cut into 1/2-inch wedges; 4 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 3/4 tsp lemon zest; 1 oz lemon, cut into wedges

Nutrition

Per serving

439 calories

Protein: 45g; 40% of calories
Carbs: 39g; 34% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, lemon juice, half the lemon zest, garlic, oregano, salt, and pepper. Divide this lemon-herb mixture into three small portions.
Place the potato wedges on a half-sheet pan. Drizzle with the first portion of the lemon-herb mixture and toss to coat. Spread them out in a single layer and roast for 15 minutes.
Move the potatoes to one side of the pan. Place the chicken breast in the center and brush the top with the second portion of the lemon-herb mixture. Roast for 10 minutes.
Add the asparagus to the open side of the pan. Drizzle with the final portion of the lemon-herb mixture and toss the spears carefully. Roast until the chicken is cooked through and the asparagus is tender. Done when reaches internal temperature of 165°F.
Let the chicken rest on the pan for 5 minutes. Plate the chicken with the potatoes and asparagus. Garnish with the remaining lemon zest and serve with lemon wedges.

Nutrition

Ingredients

Instructions

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