Name: Lemon herb chicken and asparagus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to an even 3/4-inch thickness; 7 oz asparagus, trimmed; 1 1/2 tbsp olive oil; 2 tsp lemon juice; 1/4 tsp garlic powder; 1 1/2 tsp dried basil; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 lemon, half sliced into rounds, half zested

Nutrition

Per serving

449 calories

Protein: 49g; 42% of calories
Carbs: 16g; 14% of calories
Fat: 22g; 44% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper.
On the sheet pan, toss the chicken breast with half the olive oil, the garlic powder, dried basil, the lemon zest, half the salt, and half the pepper. Arrange the chicken on one side of the pan.
Place the pan in the oven and roast the chicken for 12 minutes. Prepare the asparagus by tossing it in a bowl with the remaining olive oil, salt, and pepper.
Carefully remove the pan. Place the asparagus on the empty side. Arrange the lemon slices over the chicken breast.
Roast for 10 to 12 minutes more until the asparagus is tender-crisp and the chicken reaches its safe temperature. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes. Drizzle the lemon juice over everything before plating.

Nutrition

Ingredients

Instructions

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