Name: Lemon herb chicken and asparagus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry, pounded to 1-inch thickness; 5 oz baby red potatoes, halved; 5 oz asparagus, trimmed; 1 tbsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 3/4 tsp lemon zest; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with 1 teaspoon of the olive oil, half the garlic, half the oregano, 1/8 teaspoon of the salt, and a pinch of black pepper. Move them to one side of the pan and roast for 15 minutes.
While the potatoes roast, rub the chicken breast with 2 teaspoons of the olive oil, the lemon zest, and the remaining garlic and oregano. Season it with 1/4 teaspoon of the salt and half the remaining pepper. In a bowl, toss the asparagus with the last teaspoon of oil and a pinch each of salt and pepper.
When the potatoes have roasted for 15 minutes, add the chicken to the center of the pan and the asparagus to the remaining space. Roast for 15 to 20 minutes more until the chicken is opaque in the center and the asparagus is tender. Done when opaque in the center, 165°F.
When the chicken reaches 165°F, remove the pan from the oven. Immediately drizzle the lemon juice over the chicken and vegetables while the pan is hot. Let the chicken rest for 3 minutes, then plate everything and sprinkle with fresh parsley.

Nutrition

Ingredients

Instructions

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