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, pounded to 3/4-inch thickness; 11 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 2 tsp Italian seasoning; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

453 calories

Protein: 53g; 45% of calories
Carbs: 21g; 18% of calories
Fat: 19g; 37% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 10 min

Preheat your oven to 400°F. Rub the chicken with half the olive oil, half the salt, the black pepper, and the Italian seasoning. Toss the asparagus in a bowl with the remaining olive oil and salt.
Heat an oven-safe skillet over medium-high heat. Place the chicken in the pan and cook for 3 minutes without moving it to develop a golden crust. Flip the chicken and scatter the asparagus around it in the skillet.
Transfer the skillet to the oven. Roast for 10 to 12 minutes, checking at 8 minutes if the asparagus is very thin, until the chicken is opaque in the center. Done when opaque in the center, 165°F.
Remove the skillet from the oven. Immediately add the minced garlic and lemon juice to the pan, spooning the liquid over the chicken and asparagus to coat. Let the dish rest for 2 minutes before serving.

Nutrition

Ingredients

Instructions

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