Name: Lemon-herb chicken and asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry and pounded to 3/4-inch thickness; 9 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 1/4 tsp garlic powder; 1 1/2 tsp dried basil; 1/2 tsp salt; 1/4 tsp black pepper; 1 tsp lemon juice; 1/2 tsp lemon zest; 1/2 lemon, sliced into rounds

Nutrition

Per serving

429 calories

Protein: 49g; 45% of calories
Carbs: 19g; 17% of calories
Fat: 19g; 38% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic powder, dried basil, salt, and black pepper.
Place the chicken breast on one side of a half-sheet pan. Rub half the seasoned oil over the chicken and top with half the lemon slices. Roast for 10 minutes.
Place the asparagus on the other side of the pan. Toss with the remaining seasoned oil and top with the remaining lemon slices. Roast for 10 to 12 minutes until the chicken is 165°F in the thickest part and the asparagus is tender-crisp.
Remove the pan from the oven. Let the chicken rest on the pan for 5 minutes. Squeeze the roasted lemon slices over the chicken and asparagus before serving.

Nutrition

Ingredients

Instructions

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