Name: Lemon herb chicken with asparagus
Prep time: 12 min
Cook time: 23 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 9 oz asparagus, woody ends trimmed; 1 tbsp olive oil; 2 tsp lemon juice; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried thyme; 3/4 tsp salt; 1/2 tsp black pepper; 3/4 tsp lemon zest

Nutrition

Per serving

430 calories

Protein: 52g; 47% of calories
Carbs: 18g; 16% of calories
Fat: 18g; 37% of calories

Instructions

Prep 12 min · Cook 23 min

Preheat the oven to 400°F. Place the chicken breast between two sheets of plastic wrap and pound to an even 3/4 inch thickness.
On a half-sheet pan, toss the chicken with half the olive oil, half the lemon juice, half the garlic, the dried basil, the thyme, half the salt, and the black pepper. Arrange the chicken on one side of the pan.
Place the pan in the oven and roast for 10 minutes. While the chicken starts, toss the asparagus in a bowl with the remaining olive oil, lemon juice, garlic, and salt.
Carefully pull the pan out and add the seasoned asparagus to the empty side in a single layer. Roast for 10 to 12 minutes more until the asparagus is tender and the chicken reaches an internal temperature of 165°F.
Remove the pan from the oven. Sprinkle the lemon zest over the chicken and asparagus and serve immediately.

Nutrition

Ingredients

Instructions

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