Name: Lemon herb chicken with asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 5 oz Yukon Gold potatoes, cut into 1-inch pieces; 5 oz asparagus, trimmed; 2 1/4 tsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice

Nutrition

Per serving

440 calories

Protein: 45g; 40% of calories
Carbs: 36g; 32% of calories
Fat: 14g; 28% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a small baking sheet, toss the potatoes with one third of the olive oil, half the salt, and half the black pepper. Arrange them cut-side down and roast for 20 minutes.
While the potatoes roast, rub the chicken breast with the dried oregano and the remaining salt and pepper.
Heat one third of the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3 minutes until browned. Flip the chicken and stir the minced garlic into the pan drippings. Toss the asparagus on the baking sheet with the remaining oil and a pinch of salt. Place both the skillet and the baking sheet in the oven. Done when 165°F.
Remove the chicken and vegetables from the oven. Let the chicken rest for 3 minutes. Plate the chicken with the potatoes and asparagus, then drizzle everything with lemon juice. Done when flakes easily, 145°F.

Nutrition

Ingredients

Instructions

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