Name: Lemon herb chicken and asparagus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, pounded to 1-inch thickness; 5 oz asparagus, trimmed; 5 oz Yukon Gold potato, cut into 1/2-inch wedges; 2 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 2 cloves garlic, minced; 3/4 tsp fresh rosemary, finely chopped; 1 oz lemon, cut into wedges

Nutrition

Per serving

457 calories

Protein: 50g; 42% of calories
Carbs: 37g; 32% of calories
Fat: 14g; 26% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 20 min

Preheat the oven to 425F. On a half-sheet pan, toss the potato wedges with about half the olive oil, a pinch of salt, and a pinch of pepper. Spread them in a single layer.
Roast the potatoes for 10 minutes until they just begin to soften.
While the potatoes roast, rub the chicken breast with half the garlic, half the rosemary, a teaspoon of the olive oil, half the remaining salt, and a pinch of pepper. Toss the asparagus with the remaining garlic, rosemary, olive oil, salt, and pepper.
Move the potatoes to one side of the pan and flip them. Place the chicken and asparagus on the other side. Roast for 15 to 20 minutes until the chicken is cooked through and the potatoes are golden. Done when opaque in the center, 165°F.
Remove the pan from the oven. Squeeze the juice from the lemon wedges over the chicken, asparagus, and potatoes. Let the chicken rest on the pan for 5 minutes before serving with the remaining lemon wedges.

Nutrition

Ingredients

Instructions

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