Name: Lemon herb chicken and asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness and patted dry; 6 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 5 oz asparagus, trimmed; 1 1/2 tsp extra virgin olive oil; 1 tsp salted butter; 2 cloves garlic, minced; 2 tsp lemon juice; 1 1/2 tsp dried basil; 3/4 tsp salt; 1/2 tsp black pepper; 1 tbsp water

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. Toss the potatoes with half the olive oil, half the salt, and half the black pepper on a half-sheet pan. Roast for 15 minutes. While the potatoes roast, season the chicken with the remaining salt, pepper, and the dried basil.
Move the potatoes to one side of the pan. Toss the asparagus with the remaining oil and place on the other side. Roast for 10 to 12 minutes more until the potatoes are tender and the asparagus is bright green. Meanwhile, begin searing the chicken.
Heat a skillet over medium heat and add the butter. Once melted, add the chicken. Cook for 5 to 6 minutes, flip, and cook for 4 minutes more. Add the garlic to the butter in the pan and cook for 30 seconds until fragrant.
Pour the lemon juice and water into the skillet, scraping up any browned bits. Let the liquid bubble for 1 to 2 minutes more until the sauce coats the chicken and the center is opaque. Let the chicken rest for 2 minutes before serving. Done when opaque in the center, 165°F.
Serve the chicken breast alongside the roasted potatoes and asparagus, spooning any pan sauce over the top.

Nutrition

Ingredients

Instructions

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

More dinner recipes