Name: Lemon herb chicken and asparagus
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry, thick end pounded to 1 inch thickness; 5 oz red potatoes, halved; 5 oz asparagus, trimmed; 2 tsp olive oil; 1/2 tsp lemon zest; 1 1/2 tsp dried basil; 1/2 tsp dried parsley; 1/2 tsp salt; 1/2 tsp black pepper; 2 cloves garlic, minced; 1 tbsp lemon juice

Nutrition

Per serving

435 calories

Protein: 46g; 41% of calories
Carbs: 37g; 33% of calories
Fat: 13g; 26% of calories

Instructions

Prep 10 min · Cook 23 min

Preheat the oven to 425°F. On a half-sheet pan, toss the chicken breast and halved potatoes with the olive oil, lemon zest, dried basil, half the dried parsley, salt, and black pepper. Arrange them in a single layer with the chicken in the center. Roast for 10 minutes.
Remove the pan from the oven. Move the potatoes to the edges and place the asparagus on the pan. Toss the asparagus and potatoes with the minced garlic and any seasoned oil on the sheet. Return the pan to the oven and roast for 12 to 15 minutes. Done when a thermometer in the thickest part of the chicken reads 165°F and a fork slides easily into the potatoes.
Rest the chicken for 3 minutes. Drizzle the lemon juice and the remaining dried parsley over the chicken and vegetables before serving.

Nutrition

Ingredients

Instructions

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