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, pounded to 1-inch thickness; 5 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 1 tsp dried oregano; 1/4 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

434 calories

Protein: 50g; 45% of calories
Carbs: 32g; 28% of calories
Fat: 13g; 27% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. In the oven-safe skillet, toss the potatoes with 1 teaspoon of the olive oil and a pinch of the salt. Roast the potatoes in the oven for 15 minutes. While they roast, mix the lemon zest, dried oregano, garlic powder, half the remaining salt, and the pepper in a small bowl. Rub the chicken breast with this mixture.
On the stove, heat the remaining olive oil in a separate pan over medium-high heat. Sear the chicken for 3 minutes per side until golden brown.
Remove the skillet with potatoes from the oven. Push the potatoes to the edges and add the asparagus. Season vegetables with the remaining salt. Place the seared chicken in the center of the skillet. Roast until the thickest part of the chicken reads 165°F and potatoes are tender, about 10 minutes.
Let the chicken rest in the pan for 3 minutes. Drizzle the lemon juice over the chicken and vegetables before serving.

Nutrition

Ingredients

Instructions

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