Name: Lemon herb chicken with asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 6 oz red potatoes, cut into 1/2-inch wedges; 5 oz asparagus, trimmed; 2 tsp olive oil; 1 1/2 tsp dried basil; 1/4 tsp garlic powder; 1/2 tsp lemon zest; 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 4 olive oil cooking sprays

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the black pepper, and a quarter of the salt. Spread them out and roast for 15 minutes.
While the potatoes roast, season the chicken breast with the dried basil, garlic powder, lemon zest, half the remaining salt, and the remaining black pepper.
Move the potatoes to one side of the pan and add the asparagus to the other side. Drizzle the asparagus with the remaining olive oil and a quarter of the salt. Roast for 10 minutes more until the potatoes are tender and the asparagus is bright green.
While the vegetables roast, heat a 12-inch skillet over medium-high heat with a coating of cooking spray. Cook the chicken for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more until the thickest part reads 165°F. Pour most of the lemon juice over the chicken in the last minute of cooking.
Remove the vegetables from the oven and drizzle the asparagus with the remaining teaspoon of lemon juice. Let the chicken rest for 3 minutes, then slice and serve alongside the potatoes and asparagus.

Nutrition

Ingredients

Instructions

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