Name: Lemon herb chicken and asparagus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry; 9 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp fresh thyme, chopped; 3/4 tsp lemon zest; 2 tsp lemon juice; 1/4 tsp salt; 1/4 tsp black pepper

Nutrition

Per serving

450 calories

Protein: 56g; 49% of calories
Carbs: 17g; 15% of calories
Fat: 19g; 36% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 25 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.
On a half-sheet pan, whisk together the olive oil, minced garlic, chopped thyme, lemon zest, half the lemon juice, salt, and pepper. Add the chicken and asparagus to the pan and toss thoroughly to coat everything in the oil mixture. Arrange in a single layer, ensuring garlic isn't left exposed on the pan. Roast for 18 to 22 minutes, noting that pencil-thin asparagus may be done after 15 minutes and can be removed early. Done when opaque in the center, 165°F.
Let the chicken rest for 5 minutes. Drizzle the remaining lemon juice over the chicken and asparagus, then slice the chicken and serve.

Nutrition

Ingredients

Instructions

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