Name: Lemon herb chicken and asparagus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 7 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced; 2 tsp Italian seasoning; 1/4 tsp salt; 1/2 tsp black pepper; 3/4 tsp lemon zest

Nutrition

Per serving

423 calories

Protein: 49g; 45% of calories
Carbs: 16g; 15% of calories
Fat: 19g; 40% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. Ensure the chicken breast is about 1 inch thick, pounding it if necessary. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Italian seasoning, salt, and black pepper.
Place the chicken on a half-sheet pan. Spoon half the lemon herb mixture over the chicken, coating it well. Roast for 10 minutes. While the chicken roasts, toss the asparagus with the remaining herb mixture in the small bowl.
When the 10 minutes are up, add the asparagus to the pan around the chicken in a single layer. Roast for 10 to 12 minutes more, until the asparagus is tender-crisp and the chicken reaches an internal temperature of 165°F.
Remove the pan from the oven and let the chicken rest for 5 minutes. Sprinkle the lemon zest over the chicken and asparagus before serving.

Nutrition

Ingredients

Instructions

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