Name: Lemon herb chicken with asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, patted dry; 11 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 tsp dried basil; 3/4 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

383 calories

Protein: 37g; 38% of calories
Carbs: 21g; 21% of calories
Fat: 18g; 40% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. Place the chicken breast between two sheets of plastic wrap and pound with a meat mallet to an even 3/4 inch thickness. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried basil, dried thyme, salt, and black pepper.
Place the chicken on a half-sheet pan. Rub half the herb oil mixture over both sides of the chicken. Roast the chicken for 8 minutes.
Toss the asparagus with the remaining herb oil. Arrange the asparagus around the chicken on the pan. Roast for 10 to 12 minutes more until the asparagus is tender and the chicken is opaque in the center. Done when opaque in the center, 165°F.
Let the chicken rest for 3 minutes before slicing it against the grain. Plate the sliced chicken with the roasted asparagus and spoon over any juices from the pan.

Nutrition

Ingredients

Instructions

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