Name: Garlic herb chicken and asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness; 4 oz Yukon Gold potatoes, diced into half-inch pieces; 7 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 1 tsp salted butter; 1/2 tsp garlic powder; 1 1/2 tsp dried basil; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 425°F. On a half-sheet pan, toss the diced potatoes with one third of the olive oil, one third of the salt, and half the pepper. Spread them out and roast for 15 minutes.
While the potatoes roast, rub the chicken breast with a small drizzle of the olive oil, then the garlic powder, dried basil, and another third of the salt and the remaining pepper.
Move the potatoes to one side of the pan. Place the asparagus on the other side, toss with another third of the olive oil and the remaining salt, and roast for 10 minutes. Done when potatoes are tender and asparagus is crisp-tender.
Meanwhile, heat the remaining oil in a skillet over medium heat. Add the chicken and cook for 6 minutes. Flip and cook for 5 to 7 minutes more until the center is opaque and the thickest part reaches its safe temperature. Remove and rest for 5 minutes. Done when opaque in the center, 165°F.
Toss the hot potatoes with the butter until coated. Squeeze the lemon juice over the roasted asparagus. Slice the rested chicken and serve it alongside the potatoes and asparagus.

Nutrition

Ingredients

Instructions

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