Name: Roasted lemon herb chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 9 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness; 7 oz asparagus, woody ends trimmed; 1 tbsp olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 1/4 lemon, cut into wedges

Nutrition

Per serving

472 calories

Protein: 60g; 50% of calories
Carbs: 17g; 14% of calories
Fat: 19g; 36% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, salt, and black pepper. Place the chicken on one side of a half-sheet pan. Rub half of the oil mixture onto both sides of the chicken.
Roast the chicken in the oven for 15 minutes.
While the chicken roasts, stir the minced garlic into the remaining oil mixture. Toss the asparagus in the bowl to coat. After 15 minutes, pull the pan out and add the asparagus in a single layer next to the chicken. Return the pan to the oven. Done when The chicken is no longer pink in the center and the asparagus is tender and browned at the tips., 165°F.
Remove the pan from the oven. Let the chicken rest on the pan for 5 minutes to keep it juicy. Slice the chicken and serve it with the asparagus and lemon wedges for squeezing over the top.

Nutrition

Ingredients

Instructions

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