Name: Lemon herb chicken with asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry, 1 inch thick; 5 oz red potatoes, cut into 1/2-inch pieces; 5 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 2 tsp lemon juice; 2 cloves garlic, minced; 1 tsp dried basil; 1/4 tsp dried parsley; 1 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

491 calories

Protein: 51g; 40% of calories
Carbs: 35g; 28% of calories
Fat: 18g; 32% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400 F.
On a half-sheet pan, toss the potato pieces with half the olive oil, half the salt, and half the black pepper. Spread them into one layer and roast for 10 minutes.
While the potatoes roast, whisk the lemon juice, garlic, dried basil, dried parsley, the remaining salt, and a small portion of the remaining oil in a small bowl. Rub the chicken breast thoroughly with the mixture.
Move the potatoes to one side of the pan. Place the chicken in the center and roast for 8 minutes.
Toss the asparagus with the remaining olive oil and salt. Place them on the empty side of the pan. Roast until the chicken reaches 165 F and the asparagus is bright green and just tender, about 10 to 12 minutes. Done when opaque in the center, 165°F.
Remove the pan from the oven. Let the chicken rest for 5 minutes, then slice against the grain. Plate the chicken with the potatoes and asparagus, spooning any pan juices over the top.

Nutrition

Ingredients

Instructions

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