Name: Lemon herb chicken with asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

438 calories

Protein: 45g; 40% of calories
Carbs: 38g; 34% of calories
Fat: 13g; 26% of calories

Instructions

Prep 15 min · Cook 20 min

In a small bowl, whisk together the lemon juice, one-third of the olive oil, half the garlic, the dried basil, and half the salt and pepper. Add the chicken breast and coat well. Let it sit while you preheat the oven to 400°F.
In an oven-safe 12-inch skillet, toss the potatoes with another third of the olive oil and the remaining garlic and salt. Roast in the oven for 15 minutes.
Set the skillet over medium-high heat on the stove. Push the potatoes to one side. Add the chicken to the empty side and sear for 2 minutes, flip, and sear for 2 minutes more until golden.
Toss the asparagus with the remaining olive oil and pepper. Add the asparagus to the skillet with the chicken and potatoes. Return the skillet to the oven and roast for 8 to 10 minutes. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes. Plate the chicken with the potatoes and asparagus, spooning any pan juices over the top. Garnish everything with the lemon zest.

Nutrition

Ingredients

Instructions

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