Name: Lemon herb chicken with asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and cut into 1-inch pieces; 5 oz red potatoes, cut into 3/4-inch pieces; 5 oz asparagus, trimmed; 1 1/2 tsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/2 tsp black pepper; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 1/2 tsp lemon zest

Nutrition

Per serving

434 calories

Protein: 50g; 45% of calories
Carbs: 35g; 32% of calories
Fat: 11g; 23% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a large bowl, toss the potatoes with 1 teaspoon of the olive oil, half the oregano, half the salt, and half the pepper. Spread them onto a half-sheet pan.
Roast the potatoes for 10 minutes. Meanwhile, in the same bowl, toss the chicken with 1/2 teaspoon of oil and the remaining oregano, salt, and pepper.
When the potatoes have roasted, move them to one side of the pan and add the chicken pieces to the other side. Roast for 10 minutes. While the pan is in the oven, toss the asparagus and garlic with the remaining 1/2 teaspoon of oil and a pinch of salt.
Add the asparagus and garlic to the pan. Roast for 10 to 12 minutes until the chicken is opaque and the potatoes are tender. Done when opaque in the center and a fork slides easily into the potatoes, 165°F.
Whisk the lemon juice and lemon zest together. Drizzle the lemon mixture over the chicken and vegetables and sprinkle with fresh parsley.

Nutrition

Ingredients

Instructions

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