Name: Lemon herb chicken and asparagus
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry, 1 inch thick; 6 oz Yukon Gold potatoes, diced into half-inch cubes; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 1/4 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

470 calories

Protein: 51g; 42% of calories
Carbs: 39g; 33% of calories
Fat: 13g; 25% of calories

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 400°F. In a large bowl, whisk together the olive oil, half the lemon juice, the lemon zest, minced garlic, dried basil, salt, and pepper. Toss the potatoes in the oil mixture to coat. Spread the potatoes on a half-sheet pan and roast for 10 minutes.
While the potatoes roast, toss the chicken breast in the remaining oil mixture in the bowl. When the potatoes are done, move them to one side of the pan and place the chicken on the other side. Roast for 15 minutes.
Toss the asparagus in the bowl to pick up any leftover oil and seasoning. Add the asparagus to the pan. Roast for 10 minutes more until the chicken reaches its safe internal temperature and the potatoes are tender. Squeeze the remaining lemon juice over the pan. Let the chicken rest for 5 minutes before slicing. Done when opaque in the center and potatoes are tender, 165°F.

Nutrition

Ingredients

Instructions

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