Name: Lemon herb chicken and asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness; 6 oz Yukon Gold potato, cut into 1/2-inch cubes; 5 oz asparagus, woody ends trimmed; 2 tsp olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

470 calories

Protein: 51g; 43% of calories
Carbs: 39g; 32% of calories
Fat: 13g; 25% of calories

Ingredients

9 items

7 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness
6 oz Yukon Gold potato, cut into 1/2-inch cubes
5 oz asparagus, woody ends trimmed
2 tsp olive oil
2 cloves garlic, minced
1 tbsp lemon juice
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 425°F. On a half-sheet pan, toss the chicken breast and potato cubes with the olive oil, dried oregano, salt, black pepper, and half of the lemon juice. Spread them out in a single layer. Roast for 12 minutes.
In a small bowl, stir together the minced garlic and the remaining lemon juice. Add the asparagus to the roasting pan, drizzle with the lemon-garlic mixture, and toss everything together. Return to the oven and roast until the potatoes are tender and golden. Done when reaches 165°F.
Let the chicken rest on a cutting board for 5 minutes to keep it juicy. Slice the chicken crosswise. Plate the chicken with the potatoes and asparagus, spooning any juices from the pan over the top.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes