Name: Lemon herb chicken with asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, pounded to 3/4-inch thickness; 9 oz asparagus, woody ends trimmed; 1 tbsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tbsp lemon juice

Nutrition

Per serving

447 calories

Protein: 54g; 48% of calories
Carbs: 17g; 15% of calories
Fat: 19g; 37% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 400°F. Rub the chicken breast with half the olive oil, half the salt, half the pepper, and all the dried basil.
Heat the remaining olive oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 3 minutes until golden brown, flip, and cook for 2 minutes more.
Move the chicken to one side of the skillet. Add the asparagus to the other side and season with the remaining salt and pepper. Transfer the skillet to the oven and roast for 6 minutes.
Stir the minced garlic into the asparagus. Continue roasting for 4 to 6 minutes more until the chicken reaches 165°F and the asparagus is tender.
Remove the skillet from the heat. Pour the lemon juice over the chicken and asparagus. Let the chicken rest for 3 minutes, then slice and plate with the asparagus and pan juices.

Nutrition

Ingredients

Instructions

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