Name: Lemon herb chicken and asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 9 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp garlic powder; 1 1/2 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp lemon zest

Nutrition

Per serving

464 calories

Protein: 58g; 49% of calories
Carbs: 17g; 14% of calories
Fat: 19g; 37% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

Preheat the oven to 400°F. In a small bowl, whisk together half the olive oil, 1 teaspoon of the lemon juice, the garlic powder, dried basil, a third of the salt, and half the pepper. Rub this mixture over both sides of the chicken breast.
Heat 1 teaspoon of the olive oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 3 minutes. Flip the chicken and cook for 2 minutes more to brown the other side.
Move the chicken to one side of the skillet. Add the asparagus to the empty side and toss with the remaining olive oil, lemon zest, and the rest of the salt and pepper. Transfer the skillet to the oven and roast for 8 to 12 minutes. Done when opaque in the center, 165°F.
Carefully remove the hot skillet using an oven mitt. Let the chicken rest for 5 minutes, then slice it. Drizzle the remaining lemon juice over the chicken and asparagus.

Nutrition

Ingredients

Instructions

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