Name: Lemon herb roasted chicken and asparagus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 6 oz asparagus, trimmed; 1 1/2 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1/4 tsp garlic powder; 1 1/2 tsp dried basil; 3/4 tsp salt; 1/2 tsp black pepper; 3/4 tsp lemon zest

Nutrition

Per serving

433 calories

Protein: 48g; 44% of calories
Carbs: 12g; 11% of calories
Fat: 22g; 45% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. If the chicken breast is uneven, pound it to a 1-inch thickness. Rub the chicken with half the olive oil, then press the garlic powder, dried basil, half the salt, and half the pepper onto both sides so the rub clings.
Place the chicken on one side of a half-sheet pan. Roast for 12 minutes while you toss the asparagus with the remaining oil, salt, and pepper.
When the chicken has roasted for 12 minutes, carefully place the asparagus on the other side of the hot pan in a single layer. Roast for 10 to 12 minutes more until the asparagus is tender-crisp and the chicken is cooked through. Done when opaque in the center, 165°F.
Transfer the chicken to a plate and rest for 5 minutes. Squeeze the lemon juice over the chicken and asparagus, then sprinkle with the lemon zest before serving.

Nutrition

Ingredients

Instructions

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