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 1-inch thickness and patted dry; 6 oz Yukon Gold potatoes, cut into 1/2-inch pieces; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

437 calories

Protein: 45g; 40% of calories
Carbs: 37g; 34% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, salt, and pepper.
Toss the potatoes with half the lemon-herb mixture and the minced garlic on a half-sheet pan. Spread in a single layer and roast for 15 minutes.
Move the potatoes to the edges of the pan. Place the chicken breast in the center and brush with half of the remaining lemon-herb mixture. Roast for 10 minutes.
In the same small bowl, toss the asparagus with the remaining lemon-herb mixture. Add the asparagus to the pan. Roast until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.
Let the chicken rest for 5 minutes. Slice the chicken and plate it with the potatoes and asparagus, spooning any juices from the pan over the top.

Nutrition

Ingredients

Instructions

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