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, patted dry; 6 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 5 oz asparagus, trimmed; 2 tsp olive oil; 1 tsp butter; 3/4 tsp garlic powder; 1 1/2 tsp dried basil; 2 tsp lemon juice; 3/4 tsp lemon zest, finely grated; 1 1/4 tsp salt; 3/4 tsp black pepper

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the dried basil, 1/4 teaspoon salt, and half the pepper. Spread in a single layer and roast for 15 minutes.
Place the chicken between two sheets of plastic wrap. Using a mallet or heavy skillet, pound it to an even 3/4-inch thickness. Rub both sides with the lemon zest, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Move the potatoes to one side of the pan. Add the asparagus to the other side, toss with the remaining olive oil and a pinch of salt, and roast for 10 minutes more until the potatoes are golden and asparagus is tender.
While the vegetables roast, heat the butter in an oven-safe skillet over medium-high heat. Add the chicken and cook for 4 minutes. Flip and cook for 4 minutes more. If the center is not yet 165°F, place the skillet in the oven for 2 to 3 minutes until opaque in the center.
Squeeze the lemon juice over the chicken and asparagus. Serve the chicken alongside the roasted potatoes and asparagus.

Nutrition

Ingredients

Instructions

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