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; 1 1/2 tbsp lemon juice; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 3/4 tsp salt; 1/2 tsp black pepper; 3/4 tsp lemon zest; 2 tbsp water

Nutrition

Per serving

438 calories

Protein: 52g; 46% of calories
Carbs: 18g; 16% of calories
Fat: 19g; 38% of calories

Instructions

Prep 12 min · Cook 23 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, half the lemon juice, minced garlic, dried basil, salt, and black pepper.
Place the chicken breast, which should be about 1 inch thick, onto a half-sheet pan. Rub with most of the lemon herb mixture, keeping the garlic underneath the meat. Roast for 10 minutes.
Toss the asparagus with the remaining lemon herb mixture in the bowl. Add the asparagus to the pan and roast for 10 to 12 minutes more. Done when opaque in the center, 165°F.
Move the chicken and asparagus to a plate to rest for 5 minutes. Place the pan over a stove burner on medium heat, carefully add the water, remaining lemon juice, and half the lemon zest. Scrape the pan to loosen browned bits and simmer for 1 minute until slightly thickened.
Slice the chicken and arrange on the plate with the asparagus. Pour the pan sauce over the top and garnish with the remaining lemon zest.

Nutrition

Ingredients

Instructions

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

More dinner recipes