Name: Lemon herb chicken and asparagus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry; 9 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 3/4 tsp lemon zest

Nutrition

Per serving

457 calories

Protein: 56g; 48% of calories
Carbs: 18g; 15% of calories
Fat: 19g; 37% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, minced garlic, dried basil, salt, pepper, lemon juice, and lemon zest. Spoon half of the mixture into a separate bowl and set it aside for the asparagus.
Ensure the chicken breast is about 1 inch thick, pounding the thickest part with a heavy pan if needed. Place the chicken on one side of a sheet pan and brush with one bowl of the lemon herb mixture. Roast for 10 minutes.
When the chicken has roasted for 10 minutes, add the asparagus to the other side of the sheet pan. Toss it with the reserved bowl of herb mixture and spread into a single layer. Roast for 10 to 12 minutes more until the asparagus is tender and lightly browned. Done when opaque in the center, 165°F.
Remove the pan from the oven. Let the chicken rest for 5 minutes before slicing it against the grain.

Nutrition

Ingredients

Instructions

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