Name: Lemon herb chicken with asparagus
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp dried basil; 1 tsp dried oregano; 1 tbsp extra virgin olive oil; 9 oz asparagus, trimmed; 2 cloves garlic, minced; 1 tbsp lemon juice; 1/2 lemon, cut into wedges

Nutrition

Per serving

440 calories

Protein: 50g; 44% of calories
Carbs: 22g; 19% of calories
Fat: 19g; 37% of calories

Instructions

Prep 15 min · Cook 0 min

Pat the chicken breast dry. Season both sides with half the salt, half the black pepper, the dried basil, and the dried oregano. Rub with 1 teaspoon of the olive oil to help the herbs stick.
Heat 2 teaspoons of olive oil in a 12-inch skillet over medium heat. Add the chicken and cook for 5 minutes. Flip and cook for 4 to 5 minutes more until the thickest part reaches 165°F and the center is opaque. Remove to a plate.
Add the remaining teaspoon of oil to the same skillet. Add the asparagus and the remaining salt and pepper. Cook, stirring often, for 3 to 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
Return the chicken to the skillet. Pour the lemon juice over the chicken and asparagus, tossing the vegetables to coat. Slice the chicken and serve immediately with lemon wedges for squeezing.

Nutrition

Ingredients

Instructions

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