Name: Lemon herb chicken and asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry, 1-inch thick; 5 oz red potatoes, cut into 3/4-inch pieces; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1/4 tsp salt; 1/2 tsp black pepper; 3/4 tsp lemon zest, grated; 2 tsp lemon juice

Nutrition

Per serving

448 calories

Protein: 50g; 44% of calories
Carbs: 35g; 30% of calories
Fat: 13g; 25% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk the oil, garlic, basil, half the salt, pepper, and lemon zest.
On a half-sheet pan, toss the potatoes with one third of the herb oil and the remaining salt. Arrange them cut-side down and roast for 5 minutes.
While the potatoes start, coat the chicken breast with half the remaining herb oil. Move the potatoes to one side of the pan and place the chicken on the other side. Roast for 10 minutes.
Toss the asparagus with the last of the herb oil. Arrange it on the pan around the chicken. Roast for 10 to 12 minutes more. Done when chicken is opaque in the center and potatoes are tender, 165°F.
If potatoes are still firm, remove the chicken to a plate and roast vegetables for 5 minutes more. Let the chicken rest for 5 minutes before slicing. Squeeze lemon juice over everything before serving.

Nutrition

Ingredients

Instructions

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