Name: Lemon herb chicken and asparagus
Prep time: 12 min
Cook time: 23 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 9 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 2 tsp lemon juice; 1/4 tsp garlic powder; 1 1/2 tsp dried basil; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 lemon, sliced into rounds

Nutrition

Per serving

428 calories

Protein: 50g; 45% of calories
Carbs: 19g; 17% of calories
Fat: 19g; 38% of calories

Ingredients

9 items

Instructions

Prep 12 min · Cook 23 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper. Place the chicken between two sheets of plastic wrap and pound with a meat mallet or heavy skillet to an even 3/4 inch thickness.
In a bowl, toss the asparagus with half the olive oil and a pinch of salt and pepper. In a small dish, mix the remaining oil, lemon juice, garlic powder, basil, and the rest of the salt and pepper. Rub this mixture over the chicken. Place the chicken and asparagus on the pan in a single layer and top the chicken with lemon slices. Roast for 18 to 22 minutes. If the asparagus spears are thin, remove them from the pan 5 minutes before the chicken is done. Done when opaque in the center, 165°F.
Let the chicken rest on the pan for 3 to 5 minutes to keep the juices inside. Transfer the chicken and asparagus to a plate. Squeeze the roasted lemon slices over the top for a fresh finish.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes