Name: Lemon herb chicken with asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness; 1 tbsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp dried basil; 1/4 tsp garlic powder; 3/4 tsp lemon zest; 9 oz asparagus, trimmed; 1 oz lemon, cut into wedges

Ingredients

9 items

7 oz boneless skinless chicken breast, patted dry and pounded to 1-inch thickness
1 tbsp extra virgin olive oil
¾ tsp salt
½ tsp black pepper
1½ tsp dried basil
¼ tsp garlic powder
¾ tsp lemon zest
9 oz asparagus, trimmed
1 oz lemon, cut into wedges

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 400F. In a small bowl, combine the salt, black pepper, dried basil, garlic powder, and lemon zest. Rub the chicken breast with half the oil and half the spice mixture.
Toss the asparagus with the remaining oil and the rest of the spice mixture until evenly coated.
Heat an oven-safe skillet over medium-high heat. Place the chicken in the skillet and cook for 3 minutes without moving it until a golden crust forms. Flip the chicken and move it to one side of the pan.
Add the asparagus to the empty side of the skillet. Transfer the skillet to the oven and roast for 10 to 12 minutes until the chicken reaches its safe temperature and the asparagus is tender. Use an oven mitt when handling the hot skillet. Done when opaque in the center, 165°F.
Squeeze one lemon wedge over the chicken and asparagus while still in the pan. Transfer the chicken to a plate to rest for 3 to 5 minutes. Serve the chicken alongside the asparagus with the remaining lemon wedges.

Nutrition

Ingredients

Instructions

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