Name: Lemon herb roasted chicken with asparagus
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 1 serving
Ingredients: 7 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; 1 tsp dried oregano; 1/4 tsp salt; 1/2 tsp black pepper; 1 oz lemon, sliced into rounds

Nutrition

Per serving

421 calories

Protein: 49g; 45% of calories
Carbs: 18g; 16% of calories
Fat: 18g; 38% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 22 min

Preheat the oven to 400°F. Ensure the chicken breast is about 1 inch thick, pounding it lightly if needed. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper. Place the chicken on one side of a half-sheet pan and rub with half the oil mixture. Top the chicken with the lemon slices.
Roast the chicken alone for 10 minutes. While the chicken cooks, toss the asparagus in the bowl with the remaining oil mixture to coat well.
Add the asparagus to the other side of the pan. Roast for 12 to 15 minutes more until the asparagus is tender and the chicken is opaque in the center. Done when opaque in the center, 165°F.
Remove the pan from the oven. Let the chicken rest for 5 minutes before serving it alongside the roasted asparagus.

Nutrition

Ingredients

Instructions

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