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, pounded to 1-inch thickness; 9 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 1 clove garlic, minced; 1 tbsp fresh thyme, leaves stripped; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

440 calories

Protein: 55g; 49% of calories
Carbs: 17g; 15% of calories
Fat: 18g; 36% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. Rub the chicken breast with half the olive oil, most of the minced garlic, the thyme, half the salt, and the black pepper.
Place the chicken on a half-sheet pan and roast for 10 minutes. While the chicken cooks, toss the asparagus with the remaining oil and salt.
Add the asparagus to the pan in a single layer around the chicken. Return the pan to the oven and roast for 12 to 15 minutes more. Done when opaque in the center, 165°F.
Drizzle the lemon juice and lemon zest over the chicken and asparagus while still hot. Let the chicken rest on the pan for 5 minutes before serving.

Nutrition

Ingredients

Instructions

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