Name: Lemon herb chicken and asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 9 oz medium asparagus, trimmed; 2 1/4 tsp olive oil; 2 1/4 tsp salted butter; 1 clove garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried thyme; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

460 calories

Protein: 50g; 42% of calories
Carbs: 17g; 14% of calories
Fat: 23g; 43% of calories

Instructions

Prep 15 min · Cook 10 min

Preheat the oven to 400°F. Rub the chicken with the dried basil, thyme, and half of the salt and pepper. Heat half the olive oil in a 12-inch ovenproof skillet over medium-high heat. Sear the chicken until deeply browned on one side, about 3 minutes.
Flip the chicken breast. In a bowl, toss the asparagus with the remaining olive oil, salt, and pepper. Arrange the asparagus around the chicken in the skillet. Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 165°F and the asparagus tips are lightly browned, about 10 to 12 minutes.
Using an oven mitt, remove the skillet from the oven. Transfer the chicken and asparagus to a plate to rest for 3 minutes. Place the skillet over low heat. Melt the butter, then stir in the garlic for 20 seconds. Add the lemon juice and zest, stirring for 30 seconds more. Pour the sauce over the chicken and asparagus to serve.

Nutrition

Ingredients

Instructions

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