Name: Lemon herb chicken with asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 7 oz asparagus, woody ends trimmed; 5 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 2 1/4 tsp extra virgin olive oil; 1/4 tsp garlic powder; 1/2 tsp dried parsley; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 lemon, half zested, then whole fruit sliced into rounds

Ingredients

9 items

7 oz boneless skinless chicken breast, patted dry
7 oz asparagus, woody ends trimmed
5 oz Yukon Gold potatoes, cut into 1/2-inch cubes
2 1/4 tsp extra virgin olive oil
1/4 tsp garlic powder
1/2 tsp dried parsley
3/4 tsp salt
1/2 tsp black pepper
1/2 lemon, half zested, then whole fruit sliced into rounds

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. Place the chicken breast between two sheets of plastic wrap and pound it to an even 3/4-inch thickness. On a half-sheet pan, toss the potato cubes with half the olive oil and half the salt. Spread them out and roast for 12 minutes.
Move the potatoes to one side of the pan. Place the chicken breast in the center. Drizzle the chicken with half of the remaining oil. Sprinkle with the garlic powder, dried parsley, lemon zest, and half of the remaining salt and pepper. Roast for 8 minutes.
Add the asparagus and lemon rounds to the empty spots on the pan. Drizzle the asparagus with the last of the oil and season everything with the remaining salt and pepper. Roast until the chicken is golden and the asparagus is tender-crisp, about 10 to 12 minutes. Done when reaches 165°F in the thickest part.
Remove the pan from the oven. Let the chicken rest on a board for 5 minutes. Squeeze the roasted lemon rounds over the asparagus and potatoes. Slice the chicken against the grain and serve alongside the vegetables and potatoes, pouring any juices from the pan over the meat.

Nutrition

Ingredients

Instructions

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