Name: Lemon herb chicken and 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, diced into 1/2-inch pieces; 5 oz asparagus, trimmed; 2 tsp extra virgin olive oil; 3/4 tsp salted butter; 1 1/2 tsp dried basil; 1/4 tsp garlic powder; 1 tsp salt; 3/4 tsp black pepper; 2 tsp lemon juice

Nutrition

Per serving

459 calories

Protein: 45g; 38% of calories
Carbs: 36g; 31% of calories
Fat: 16g; 31% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, and half the pepper. Spread in a single layer and roast for 15 minutes. Add the asparagus to the pan with the remaining oil and toss again. Roast for 10 minutes more until the potatoes are golden and asparagus is tender.
While the vegetables roast, season the chicken breast on both sides with the dried basil, garlic powder, and the remaining salt and pepper.
Heat a 10-inch skillet over medium heat and add the remaining olive oil. Add the chicken and cook for 5 to 6 minutes. Flip and cook for 5 to 6 minutes more. Add the butter for the final minute of cooking, spooning it over the chicken as it melts. Done when opaque in the center, 165°F.
Transfer the chicken to a plate to rest. Pour the lemon juice into the hot skillet, scraping up any browned bits for 1 minute. Stir the pan juices, then spoon them over the chicken and roasted vegetables.

Nutrition

Ingredients

Instructions

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