Name: Lemon herb chicken and vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 6 oz red potatoes, cut into 1-inch pieces; 4 oz asparagus, trimmed; 2 tsp olive oil; 2 cloves garlic, minced; 3/4 tsp lemon zest; 1 tbsp lemon juice; 1 1/2 tsp dried basil; 1 tsp dried thyme; 1 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

468 calories

Protein: 51g; 43% of calories
Carbs: 38g; 32% of calories
Fat: 14g; 25% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, half the lemon juice, lemon zest, dried basil, dried thyme, salt, and black pepper.
Toss the potatoes with the garlic and half of the lemon-herb dressing. Spread them on a half-sheet pan and roast for 15 minutes.
Move the potatoes to one side. Place the chicken breast, which should be about 1 inch thick, in the center of the pan. Drizzle with most of the remaining dressing and roast for 8 minutes.
Arrange the asparagus on the empty side of the pan. Drizzle with the last of the dressing. Roast until the chicken is cooked through and the asparagus is tender, about 10 to 12 minutes. Done when reaches 165°F in the thickest part.
Let the chicken rest on the pan for 5 minutes. Slice the chicken and drizzle the remaining fresh lemon juice over everything before serving.

Nutrition

Ingredients

Instructions

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

More dinner recipes