Name: Lemon herb chicken with asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz yukon gold potato, diced into half-inch pieces; 5 oz asparagus, trimmed; 2 tsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 7 oz boneless skinless chicken breast, patted dry; 1 1/2 tsp dried basil; 1/4 tsp garlic powder; 3/4 tsp lemon zest; 1 tbsp lemon juice; 4 olive oil cooking sprays

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400F. On a half-sheet pan, toss the diced potatoes with half the olive oil, 1/4 of the salt, and half the pepper. Spread them in an even layer and roast for 10 minutes.
Add the asparagus to the pan with the potatoes. Toss with the remaining oil and another 1/4 of the salt. Roast for 8 to 10 minutes more until the asparagus is tender and just browned at the tips and the potatoes are golden. Done when tender and golden.
While the vegetables roast, place the chicken breast between two pieces of plastic wrap and pound to an even 3/4-inch thickness. Season both sides with the dried basil, garlic powder, lemon zest, 1/4 of the salt, and the remaining pepper.
Heat a 12-inch skillet over medium heat and coat with cooking spray. Place the chicken in the skillet and cook for 5 to 6 minutes. Flip, and cook for 5 to 6 minutes more until browned and 165F in the center. Done when opaque in the center, 165°F.
Remove the chicken from the skillet and let it rest for 3 minutes. Spoon the lemon juice over the chicken and the roasted vegetables. Plate the chicken alongside the asparagus and potatoes, sprinkling the last of the salt over the plate.

Nutrition

Ingredients

Instructions

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