Name: Grilled chicken and roasted asparagus
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 7 oz asparagus, trimmed; 3/4 medium russet potato, scrubbed and pierced with a fork; 2 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/2 tsp dried parsley

Nutrition

Per serving

448 calories

Protein: 43g; 38% of calories
Carbs: 43g; 37% of calories
Fat: 13g; 25% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 50 min

Preheat the oven to 425°F. Place the potato directly on the oven rack and bake for 45 to 50 minutes until the skin is crisp and the center is soft.
While the potato bakes, toss the asparagus with half the olive oil and a pinch of the salt. In a small bowl, combine the garlic powder, dried parsley, remaining salt, and black pepper. Rub the chicken breast with the remaining olive oil and the spice mixture.
While the potato continues to bake, place the asparagus on a half-sheet pan and roast for 12 to 15 minutes until tender and slightly browned.
Heat a grill pan over medium-high heat. Grill the chicken breast for 6 minutes, flip, and grill for 5 to 6 minutes more until the center is opaque and reaches 165°F. Remove and let rest for 5 minutes.

Nutrition

Ingredients

Instructions

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

More dinner recipes