Name: Lemon herb roasted chicken and asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry; 9 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 2 tsp lemon juice; 2 cloves garlic, minced; 1 tbsp fresh thyme, leaves removed; 1/4 tsp salt; 1/2 tsp black pepper; 3/4 tsp lemon zest

Nutrition

Per serving

451 calories

Protein: 56g; 48% of calories
Carbs: 18g; 15% of calories
Fat: 18g; 36% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 400°F. Place the chicken breast between two sheets of plastic wrap and pound to an even 3/4-inch thickness. In a small bowl, whisk together half the olive oil with the lemon juice, lemon zest, minced garlic, thyme, half the salt, and half the pepper. Brush this mixture all over the chicken.
Place the chicken on one side of a half-sheet pan. Roast for 10 minutes. While the chicken roasts, toss the asparagus in a bowl with the remaining olive oil and the rest of the salt and pepper.
Remove the pan from the oven and place the asparagus on the empty side. Return the pan to the oven and roast for 12 to 15 minutes more. The chicken is ready when an instant-read thermometer reads 165°F in the thickest part and is opaque in the center. Medium asparagus spears should be tender.
Transfer the chicken and asparagus to a plate. Let the chicken rest for 5 minutes before serving to keep it juicy.

Nutrition

Ingredients

Instructions

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