Name: Lemon herb chicken and asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 6 oz Yukon Gold potatoes, cut into 3/4-inch pieces; 5 oz asparagus, trimmed; 2 1/4 tsp olive oil; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1/2 tsp dried parsley; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

455 calories

Protein: 46g; 39% of calories
Carbs: 39g; 34% of calories
Fat: 14g; 27% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon zest, garlic, basil, parsley, salt, pepper, and two-thirds of the lemon juice. Reserve the remaining lemon juice for finishing.
Toss the potatoes on a half-sheet pan with one-third of the herb oil. Spread them into a single layer and roast for 10 minutes.
Move the potatoes to one side. Add the chicken breast to the pan and coat with half of the remaining herb oil. Roast for 15 minutes.
Add the asparagus to the pan and drizzle with the last of the herb oil. Roast until the chicken reaches 165°F and the potatoes are fork-tender, about 8 to 10 minutes.
Remove the pan from the oven. Drizzle the reserved lemon juice over the chicken and vegetables. Let the chicken rest for 5 minutes before slicing and serving with the roasted potatoes and asparagus. Done when potatoes are fork-tender and asparagus is tender-crisp.

Nutrition

Ingredients

Instructions

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