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 thighs, patted dry; 7 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 g dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 2 tsp lemon juice; 1/2 tsp lemon zest

Nutrition

Per serving

471 calories

Protein: 45g; 37% of calories
Carbs: 14g; 12% of calories
Fat: 27g; 51% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. In a large bowl, toss the chicken thighs with half the oil, half the garlic, the oregano, lemon zest, and half the salt and pepper.
On a half-sheet pan, toss the asparagus with the remaining oil, garlic, salt, and pepper. Move the asparagus to one side of the pan.
Place the chicken on the empty side of the pan in a single layer. Roast for 20 to 22 minutes, flipping the chicken and tossing the asparagus halfway through. When finished, drizzle the lemon juice over the chicken and vegetables. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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