Name: Lemon herb chicken with asparagus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 6 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 5 oz asparagus, trimmed; 2 tsp olive oil; 3/4 tsp garlic powder; 1 tsp dried oregano; 1/4 tsp salt; 1/4 tsp black pepper; 1 tbsp lemon juice

Nutrition

Per serving

432 calories

Protein: 45g; 41% of calories
Carbs: 36g; 33% of calories
Fat: 13g; 26% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, oregano, salt, and pepper.
Place the potatoes on a half-sheet pan. Drizzle with one third of the lemon-oil mixture and toss to coat. Spread them in a single layer and roast for 10 minutes.
Move the potatoes to one side of the pan. Rub the chicken breast on both sides with half of the remaining lemon-oil mixture. Place the chicken in the center of the pan. Return the pan to the oven for 8 minutes.
Toss the asparagus with the last of the lemon-oil mixture. Arrange the asparagus on the empty side of the sheet pan.
Roast everything until the chicken is cooked through and the asparagus is tender. Done when 165°F and opaque in the center.
Remove the pan from the oven. Let the chicken rest for 2 minutes on the pan before serving.

Nutrition

Ingredients

Instructions

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