Name: Lemon herb chicken and asparagus
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 1-inch thickness; 6 oz Yukon Gold potatoes, diced into 1-inch pieces; 5 oz asparagus, trimmed; 2 tsp olive oil; 1 1/2 tsp dried basil; 1/4 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp lemon zest; 1 tbsp lemon juice

Nutrition

Per serving

429 calories

Protein: 45g; 41% of calories
Carbs: 36g; 32% of calories
Fat: 13g; 27% of calories

Instructions

Prep 10 min · Cook 40 min

Preheat your oven to 400°F. On a half-sheet pan, toss the diced potatoes with half the olive oil and half the salt. Spread them into a single layer and roast for 15 minutes.
Push the potatoes to one side of the pan. Place the chicken breast on the other side. Rub the chicken with half the remaining oil, the dried basil, garlic powder, lemon zest, black pepper, and half of the remaining salt. Roast for 10 minutes.
Toss the asparagus with the remaining oil and salt. Add the asparagus to the pan. Flip the potatoes and the chicken once. Roast everything together for 10 to 12 minutes more until the potatoes are golden and the chicken reaches its safe temperature. Done when opaque in the center, 165°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Drizzle the lemon juice over the chicken and vegetables before plating.

Nutrition

Ingredients

Instructions

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