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, patted dry and halved horizontally; 9 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1 1/2 tsp dried basil; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

440 calories

Protein: 52g; 46% of calories
Carbs: 18g; 16% of calories
Fat: 19g; 38% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon zest, half the lemon juice, the dried basil, dried oregano, salt, and black pepper.
Place the chicken breast halves on a half-sheet pan. Brush with half the herb oil. Roast for 10 minutes.
While the chicken roasts, toss the asparagus and minced garlic with the remaining herb oil. When the chicken has roasted for 10 minutes, push the pieces to one side. Add the asparagus to the pan in a single layer.
Roast for 10 to 12 minutes more until the asparagus is tender and the chicken is opaque in the center. Drizzle the remaining lemon juice over the chicken and asparagus. Let the chicken rest for 5 minutes before serving. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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