Name: Grilled chicken and asparagus
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry; 1 medium russet potato, scrubbed; 7 oz asparagus, trimmed; 1 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 1/2 tsp dried basil

Nutrition

Per serving

577 calories

Protein: 56g; 38% of calories
Carbs: 51g; 35% of calories
Fat: 18g; 27% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 45 min

Preheat your oven to 400°F. Prick the potato several times with a fork. Place it directly on the oven rack and bake for 45 to 50 minutes until tender when pierced with a knife.
While the potato bakes, whisk together half the olive oil, half the salt, the black pepper, garlic powder, and dried basil in a small bowl. Coat the chicken breast evenly with the mixture and let it sit.
In the final stage of the potato baking, toss the asparagus on a baking sheet with the remaining olive oil and salt. Roast in the oven for 12 to 15 minutes until tender and slightly browned. Done when tender and slightly browned.
While the asparagus roasts, heat a grill pan over medium-high heat. Grill the chicken for 6 to 7 minutes, flip, and grill for 6 to 7 minutes more until the center is opaque and the internal temperature is reached. Done when opaque in the center, 165°F.

Nutrition

Ingredients

Instructions

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

More dinner recipes