Name: Lemon herb chicken and asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry; 7 oz asparagus, trimmed; 1 tbsp olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

437 calories

Protein: 55g; 49% of calories
Carbs: 15g; 14% of calories
Fat: 18g; 37% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. Place the chicken breast between two pieces of plastic wrap and pound to an even 3/4-inch thickness. In a small bowl, whisk together the olive oil, half the lemon juice, the dried oregano, half the salt, and the black pepper.
Place the chicken on a half-sheet pan. Rub both sides with the oil mixture. Roast the chicken alone for 10 minutes.
Toss the asparagus with the minced garlic, the remaining salt, and any oil remaining in the bowl or on the pan. Arrange the asparagus around the chicken. Roast until the chicken is firm and the asparagus is tender with browned tips. Done when 165°F in the thickest part.
Transfer the chicken to a plate and let it rest for 5 minutes. Slice the chicken and serve alongside the asparagus. Drizzle with the remaining fresh lemon juice and spoon any juices from the pan over the top.

Nutrition

Ingredients

Instructions

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