Name: Lemon herb chicken and asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 5 oz Yukon Gold potato, cut into 1/2-inch cubes; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 2 tsp lemon juice; 1/2 tsp lemon zest

Nutrition

Per serving

448 calories

Protein: 50g; 44% of calories
Carbs: 34g; 30% of calories
Fat: 13g; 27% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, dried oregano, salt, and black pepper. In another small bowl, mix the minced garlic with one-third of the seasoned oil.
Place the cubed potatoes on a half-sheet pan and toss with half of the remaining seasoned oil (without garlic). Spread into a single layer and roast for 10 minutes.
Push the potatoes to one side. Place the chicken breast on the pan and coat with the remaining seasoned oil (without garlic). Return the pan to the oven and roast for 5 minutes.
Add the asparagus to the pan. Drizzle with the reserved garlic-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 more.
Remove the pan from the oven. Drizzle the lemon juice and lemon zest over the chicken and vegetables while hot. Let the chicken rest for 5 minutes, then slice and plate with the vegetables and pan juices.

Nutrition

Ingredients

Instructions

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