Name: Lemon herb chicken and 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; 5 oz small Yukon Gold potatoes, halved; 5 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 1/4 tsp dried basil; 1 tsp dried thyme; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 3/4 tsp lemon zest

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, and half the pepper. Arrange them cut-side down and roast for 15 minutes.
While the potatoes roast, rub the chicken breast with the remaining salt and pepper, the dried basil, and the thyme. In a small bowl, whisk the lemon juice, lemon zest, and minced garlic together.
When the potatoes have roasted for 15 minutes, move them to one side of the pan. Add the asparagus to the other side, toss with half the remaining olive oil, and roast for 10 minutes more until the potatoes are tender and a knife slides in easily.
While the vegetables finish roasting, heat the remaining olive oil in a 12-inch oven-safe skillet over medium-high heat. When the oil shimmers, add the chicken. Cook for 5 minutes without moving it, flip, and cook for 4 minutes more. Done when opaque in the center, 165°F.
If the chicken is not yet at its safe temperature, place the skillet in the oven for 2 to 3 minutes. Once done, remove the chicken from the heat, pour the lemon garlic mixture over it, and let it rest for 3 minutes before slicing. Plate the chicken with the roasted potatoes and asparagus.

Nutrition

Ingredients

Instructions

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