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, 1-inch thick; 5 oz Yukon Gold potatoes, cut into 1-inch pieces; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

438 calories

Protein: 46g; 41% of calories
Carbs: 36g; 32% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F. In a small bowl, whisk together the olive oil, dried oregano, salt, and black pepper.
Place the potato pieces on a half-sheet pan. Drizzle with half of the oil mixture and toss to coat. Spread them cut-side down in a single layer and roast for 10 minutes.
Move the potatoes to one side of the pan. Place the chicken breast on the pan and brush it with half of the remaining oil mixture. Spread the minced garlic only onto the top of the chicken breast. Roast for 10 minutes.
Add the asparagus to the pan. Drizzle with the last of the oil mixture and toss the asparagus to coat. Roast until the chicken reaches 165°F and the potatoes are tender, about 10 to 12 minutes.
Remove the pan from the oven. Drizzle the lemon juice over the chicken and vegetables while still hot. Let the chicken rest for 5 minutes, then garnish the plate with fresh parsley.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes