Name: Lemon herb roasted chicken and asparagus
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 8 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 lemon, sliced into rounds

Nutrition

Per serving

455 calories

Protein: 56g; 48% of calories
Carbs: 20g; 17% of calories
Fat: 19g; 36% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 35 min

Preheat the oven to 400°F. In a small bowl, whisk the olive oil, lemon juice, minced garlic, dried basil, salt, and black pepper. Place the chicken on one side of a half-sheet pan and rub it with half the lemon mixture. Arrange the lemon slices over the chicken.
Roast the chicken alone for 10 minutes. While the chicken roasts, toss the asparagus in a bowl with the remaining lemon mixture.
Carefully pull the pan from the oven. Arrange the asparagus in a single layer on the empty side of the pan. Roast for 12 to 15 minutes more until the asparagus is tender-crisp and the chicken is cooked through. Done when opaque in the center, 165°F.
Remove the pan from the oven. Let the chicken rest on the pan for 5 minutes. Slice the chicken and plate it alongside the asparagus and lemon slices, drizzling any pan juices over the top.

Nutrition

Ingredients

Instructions

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