Name: Lemon herb chicken with asparagus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness; 6 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

444 calories

Protein: 46g; 41% of calories
Carbs: 38g; 33% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil and a third of the salt. Spread in a single layer and roast for 12 minutes.
While potatoes roast, rub the chicken breast with the remaining olive oil, oregano, black pepper, lemon zest, and another third of the salt. Push the potatoes to one side of the pan and place the chicken on the other side. Roast for 10 minutes.
Place the asparagus in the remaining space on the pan. Sprinkle the garlic over the potatoes and asparagus. Roast until the potatoes are tender and the chicken reaches its safe temperature. Done when 165°F and no longer pink inside.
Remove the pan from the oven. Let the chicken rest for 5 minutes before slicing. Drizzle the lemon juice over the chicken, potatoes, and asparagus, and season with the remaining salt to taste.

Nutrition

Ingredients

Instructions

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