Name: Lemon herb chicken with 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; 5 oz Yukon Gold potatoes, cut into 1/2-inch pieces; 5 oz asparagus, trimmed; 2 3/4 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried oregano; 3/4 tsp lemon zest; 1 tbsp lemon juice; 1 tsp salt; 3/4 tsp black pepper

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a large baking sheet, toss the potatoes with one third of the olive oil, half the garlic, a quarter of the salt, and half the black pepper. Roast for 15 minutes.
While the potatoes roast, rub the chicken breast with the lemon zest, dried basil, dried oregano, half the remaining salt, and the remaining black pepper.
When the potatoes have roasted for 15 minutes, move them to one side of the sheet. Add the asparagus to the other side and toss with another third of the olive oil, the rest of the garlic, and the rest of the salt. Roast for 10 minutes until the potatoes are tender and the asparagus is crisp-tender.
While the vegetables finish roasting, heat the remaining oil in a 12-inch skillet over medium-high heat. Cook the chicken for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more until deep golden. Done when opaque in the center, 165°F.
Remove the chicken to a plate and squeeze a little of the lemon juice over it, letting it rest for 3 minutes. Drizzle the remaining lemon juice over the roasted asparagus and potatoes and plate beside the chicken.

Nutrition

Ingredients

Instructions

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