Name: Lemon herb chicken with asparagus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 1-inch thickness; 5 oz asparagus, trimmed; 4 oz red potatoes, cut into 1/2-inch pieces; 2 tsp olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1 tbsp fresh thyme, chopped; 1/4 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

388 calories

Protein: 43g; 43% of calories
Carbs: 28g; 28% of calories
Fat: 13g; 28% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 425°F. On a half-sheet pan, toss the diced potatoes with one-third of the olive oil and a pinch of the salt. Roast for 10 minutes.
While potatoes roast, toss the chicken and asparagus with the remaining oil, the garlic powder, the black pepper, and half the remaining salt. Move the potatoes to the edges of the pan and place the chicken in the center with the asparagus around it. Roast for 15 to 18 minutes, flipping the asparagus halfway through. Done when reaches 165°F in the thickest part.
Whisk the lemon juice, lemon zest, and chopped thyme with the rest of the salt. Drizzle the herb mixture over the roasted chicken and vegetables. Let the chicken rest for 3 minutes before serving.

Nutrition

Ingredients

Instructions

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