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 sliced to 3/4-inch thickness; 6 oz Yukon Gold potatoes, cut into 3/8-inch cubes; 5 oz asparagus, trimmed; 2 tsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 2 tsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

437 calories

Protein: 45g; 40% of calories
Carbs: 37g; 34% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk the olive oil, lemon juice, lemon zest, garlic, oregano, half the salt, and half the pepper. Toss the potatoes on a half-sheet pan with half of the lemon-herb mixture. Spread them in a single layer and roast for 10 minutes.
Push the potatoes to one side of the pan. Place the chicken on the pan and brush with half of the remaining lemon-herb mixture. Season the chicken and potatoes with the remaining salt and pepper. Roast for 10 minutes.
Add the asparagus to the pan. Drizzle with the last of the lemon-herb mixture and stir the vegetables. Roast until the chicken reaches 165°F and the potatoes are golden, about 10 minutes. If the potatoes need more time, remove the chicken to rest and continue roasting vegetables for 5 minutes.
Let the chicken rest for 5 minutes before slicing. Serve the chicken sliced alongside the roasted potatoes and asparagus, drizzled with any juices remaining on the pan.

Nutrition

Ingredients

Instructions

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