Name: Lemon herb chicken and asparagus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs, patted dry; 7 oz asparagus, trimmed; 2 tsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

458 calories

Protein: 43g; 37% of calories
Carbs: 15g; 13% of calories
Fat: 26g; 50% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, minced garlic, dried basil, salt, and black pepper. Place the chicken thighs on one side of a small rimmed baking sheet and brush with half of the herb oil.
Place the chicken in the oven and roast for 10 minutes. While the chicken cooks, toss the trimmed asparagus with the remaining herb oil in the small bowl.
Carefully remove the sheet pan and arrange the asparagus on the empty side in a single layer. Return the pan to the oven and roast for 12 to 15 minutes, checking thin spears after 10 minutes. Done when chicken is cooked through and asparagus is tender with browned tips, 165°F.
Remove the pan from the oven. Drizzle the lemon juice over the chicken and asparagus while still hot, then transfer everything to a plate.

Nutrition

Ingredients

Instructions

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