Name: Lemon herb chicken and asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 11 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1/4 tsp garlic powder; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

432 calories

Protein: 50g; 45% of calories
Carbs: 18g; 17% of calories
Fat: 19g; 38% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

Preheat your oven to 400°F. Place the chicken between two sheets of plastic wrap and pound to an even 1-inch thickness. In a small bowl, mix the lemon zest, garlic powder, half the salt, and half the pepper. Rub this mixture all over the chicken. Toss the asparagus with half the olive oil and the remaining salt and pepper.
Heat the remaining oil in a 12-inch oven-safe skillet over medium-high heat. Sear the chicken for 3 minutes until golden on one side. Flip the chicken, arrange the asparagus around it in the pan, and transfer the skillet to the oven. Roast until the asparagus is tender-crisp and the chicken is cooked through. Done when 165°F and the meat is opaque throughout.
Remove the skillet from the oven. Drizzle the lemon juice over the chicken and asparagus and let the meat rest for 2 minutes before slicing. Garnish the plate with fresh parsley.

Nutrition

Ingredients

Instructions

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