Name: Lemon-herb roasted chicken and asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, pounded to 1-inch thickness; 6 oz asparagus, trimmed; 2 tsp butter, melted; 1 tsp olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1 clove garlic, minced; 1 1/2 tsp dried basil; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

410 calories

Protein: 55g; 52% of calories
Carbs: 12g; 12% of calories
Fat: 17g; 36% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together the melted butter, olive oil, lemon juice, lemon zest, minced garlic, dried basil, salt, and black pepper.
Place the chicken breast on one side of a half-sheet pan. Brush the chicken with half of the lemon-herb butter. Roast the chicken alone for 12 minutes.
While the chicken roasts, toss the asparagus in the bowl with the remaining lemon-herb butter to coat. When the 12 minutes are up, carefully add the asparagus to the other side of the pan. Roast for 10 to 12 minutes more. Done when opaque in the center and asparagus is tender-crisp, 165°F.
Remove the pan from the oven. Let the chicken rest for 5 minutes to keep it juicy before slicing. Serve the chicken alongside the roasted asparagus.

Nutrition

Ingredients

Instructions

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