Name: Lemon herb chicken and asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 9 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1/2 tsp dried parsley; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

437 calories

Protein: 52g; 47% of calories
Carbs: 17g; 15% of calories
Fat: 19g; 38% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 15 min

Preheat the oven to 400°F. On a half-sheet pan, toss the asparagus with half the olive oil, half the salt, and half the pepper. Spread into one layer and roast for 12 to 15 minutes until tender and slightly charred.
Season the chicken breast with the remaining salt and pepper and the dried parsley. Heat the remaining olive oil in a 12-inch skillet over medium heat. Cook the chicken for 5 to 6 minutes until deeply browned.
Flip the chicken and cook for 5 minutes more. Reduce the heat to medium-low, push the chicken aside, and stir in the minced garlic for 1 minute until fragrant. Pour in the lemon juice, scraping up any browned bits, and turn the chicken to coat. Remove the pan from the heat. Done when opaque in the center, 165°F.
Let the chicken rest in the pan for 5 minutes, then slice. Arrange the roasted asparagus on a plate, top with the chicken, and spoon the remaining lemon-garlic pan juices over everything.

Nutrition

Ingredients

Instructions

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