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, patted dry, 1-inch thick; 5 oz Yukon Gold potato, cut into 3/4-inch pieces; 5 oz asparagus, trimmed; 2 1/4 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp lemon zest; 1 tbsp lemon juice; 1 1/2 tsp dried basil; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

469 calories

Protein: 51g; 42% of calories
Carbs: 37g; 31% 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, two thirds of the lemon juice, the dried basil, oregano, half the salt, and the black pepper.
Place the potatoes on a half-sheet pan. Toss with one third of the lemon herb oil mixture. Spread them out and roast for 10 minutes.
Push the potatoes to one side. Place the chicken in the center. Season the chicken with the remaining salt and rub with the minced garlic, then brush with half of the remaining oil mixture. Roast for 8 minutes.
Place the asparagus on the remaining open space of the pan. Drizzle with the last of the herb oil. Roast until the potatoes are tender, the asparagus is bright green, and the chicken reaches an internal temperature of 165°F, about 10 to 12 minutes.
Let the chicken rest for 5 minutes on the pan. Squeeze the reserved fresh lemon juice over the chicken and asparagus before serving.

Nutrition

Ingredients

Instructions

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