Name: Lemon-herb chicken and asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, pounded to 3/4-inch thickness and patted dry; 9 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 tbsp fresh thyme, leaves stripped; 1/2 tsp salt; 1/2 tsp black pepper; 1 oz lemon, cut into wedges

Nutrition

Per serving

464 calories

Protein: 56g; 47% of calories
Carbs: 20g; 17% of calories
Fat: 19g; 36% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, thyme, salt, and pepper.
Place the chicken breast on a half-sheet pan. Brush with half the lemon-herb mixture. Roast for 8 minutes.
Toss the asparagus in the bowl with the remaining lemon-herb mixture to coat. Add the asparagus to the sheet pan around the chicken and roast for 12 to 14 minutes more. Done when opaque in the center and asparagus is tender, 165°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Slice the chicken against the grain and plate with the asparagus. Spoon the pan juices over the top and serve with lemon wedges for squeezing.

Nutrition

Ingredients

Instructions

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