Name: Lemon-herb roasted chicken with asparagus
Prep time: 10 min
Cook time: 32 min
Total time: 42 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 9 oz asparagus, trimmed; 2 1/2 tsp extra virgin olive oil; 1 tsp lemon juice; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 lemon, sliced into rounds

Nutrition

Per serving

437 calories

Protein: 56g; 50% of calories
Carbs: 20g; 18% of calories
Fat: 16g; 32% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 32 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried basil, half the salt, and the pepper. Place the chicken on one side of a half-sheet pan and rub with the garlic mixture. Toss the asparagus on the other side of the pan with the remaining salt. Lay the lemon slices over the chicken to protect the garlic.
Place the pan in the oven and roast the chicken for 10 minutes.
Pull the pan out and spread the asparagus in a single layer. Return to the oven and roast for 12 to 15 minutes more. The asparagus should be tender-crisp and the chicken opaque in the center. Let the chicken rest on a plate for 5 minutes before serving. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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