Name: Lemon herb roasted chicken and asparagus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry; 7 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 1/2 tsp fresh thyme, chopped; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 lemon, cut into wedges

Nutrition

Per serving

447 calories

Protein: 56g; 49% of calories
Carbs: 19g; 16% of calories
Fat: 18g; 35% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. Place the chicken breast between two sheets of plastic wrap and pound to an even 3/4 inch thickness. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, chopped thyme, salt, and black pepper.
Place the chicken breast on one side of a half-sheet pan. Rub half of the herb oil over the chicken. Roast for 8 minutes while you prepare the asparagus.
Place the asparagus on the other side of the pan and toss with the remaining herb oil. Spread in a single layer. Roast for 12 to 15 minutes more until the chicken is cooked through and the asparagus is tender. Let the chicken rest for 5 minutes. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes