Name: Lemon herb chicken with asparagus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness and patted dry; 5 oz asparagus, woody ends trimmed; 5 oz red potatoes, cut into 1/2-inch wedges; 2 1/4 tsp extra virgin olive oil; 2 cloves garlic, minced; 2 1/2 tsp fresh thyme, leaves stripped; 1 tbsp lemon juice; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp lemon zest

Nutrition

Per serving

451 calories

Protein: 48g; 41% of calories
Carbs: 36g; 31% of calories
Fat: 14g; 27% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. Rub the chicken breast with half the salt, half the pepper, half the thyme, and a tiny splash of the oil. [uses ]
On a half-sheet pan, toss the potato wedges with half the remaining oil, half the remaining salt, and the remaining pepper. Arrange the potatoes on one side and the chicken in the center. Roast for 12 minutes.
In a small bowl, toss the asparagus with the remaining oil, garlic, and salt. When the timer goes off, add the asparagus to the pan. Roast for 10 minutes more until the potatoes are tender and the chicken reaches 165°F.
Remove the pan from the oven and let the chicken rest for 3 minutes. Drizzle the lemon juice and sprinkle the lemon zest and remaining thyme over everything before plating.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes