Name: Lemon herb chicken with asparagus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 8 oz asparagus, trimmed; 1 tbsp olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 1/2 tsp dried basil; 1 tsp dried thyme; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

432 calories

Protein: 52g; 47% of calories
Carbs: 17g; 15% of calories
Fat: 19g; 38% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. In a small bowl, whisk together half the olive oil, two-thirds of the lemon juice, the dried basil, dried thyme, salt, and black pepper. Place the chicken breast on a half-sheet pan and coat thoroughly with the herb mixture.
Place the chicken in the oven and roast for 10 minutes. While the chicken roasts, toss the asparagus with the remaining olive oil and the minced garlic.
Add the asparagus to the pan with the chicken, arranging it in a single layer. Roast until the chicken reaches 165°F and the asparagus is tender-crisp, about 10 to 12 minutes more.
Remove the pan from the oven and let the chicken rest for 5 minutes. Slice the chicken and drizzle with the remaining lemon juice and any pan juices before serving.

Nutrition

Ingredients

Instructions

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