Name: Lemon herb chicken and asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 11 oz asparagus, woody ends trimmed; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 lemon, half sliced into rounds, half left for juice

Nutrition

Per serving

451 calories

Protein: 51g; 44% of calories
Carbs: 23g; 20% of calories
Fat: 19g; 36% of calories

Ingredients

8 items

7 oz boneless skinless chicken breast, patted dry
11 oz asparagus, woody ends trimmed
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1 1/2 tsp dried basil
3/4 tsp salt
1/2 tsp black pepper
1/2 lemon, half sliced into rounds, half left for juice

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F. Between two sheets of plastic wrap, pound the chicken breast to an even 1-inch thickness. On a sheet pan, toss the chicken with half the olive oil, the dried basil, and half of the salt and pepper. Rub the minced garlic onto the chicken, then lay the lemon slices over the garlic to protect it.
Place the pan in the oven and roast the chicken for 12 minutes.
Remove the pan from the oven. Move the chicken to one side and add the asparagus to the other. Toss the spears with the remaining oil and a pinch of salt and pepper. Return the pan to the oven and roast until the asparagus is tender and the chicken is cooked through, about 8 to 10 more minutes. Done when internal temperature is 165°F.
Transfer the chicken and asparagus to a plate. Squeeze the juice from the remaining lemon half over everything, spoon any pan juices on top, and serve.

Nutrition

Ingredients

Instructions

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