Name: Lemon herb chicken and asparagus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 5 oz red potatoes, cut into 3/4-inch pieces; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 3/4 tsp lemon zest; 1 tbsp lemon juice; 1 1/2 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. Cut the potatoes into 3/4-inch pieces. Trim the asparagus and mince the garlic. Zest the lemon to get about 1/2 teaspoon and juice it to get 1 tablespoon. Ensure the chicken breast is about 1 inch thick, pounding the thickest part if needed.
On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, and half the pepper. Spread them in a single layer and roast for 10 minutes.
While the potatoes roast, toss the chicken breast with the dried basil, half the lemon zest, and half the remaining salt and pepper.
Move the potatoes to one side of the pan. Add the asparagus and garlic to the empty space, tossing with the remaining oil, salt, and pepper. Place the chicken breast on the pan. Roast for 12 to 15 minutes until the chicken reaches 165°F in the center and the potatoes are tender.
Whisk the lemon juice with the remaining lemon zest. Drizzle the mixture over the chicken and vegetables as soon as they come out of the oven. Garnish with chopped parsley and serve.

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Ingredients

Instructions

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