Name: Lemon-herb chicken with asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to an even 1-inch thickness; 4 oz Yukon Gold potatoes, halved or quartered into 1-inch pieces; 5 oz asparagus, trimmed; 1 tbsp olive oil; 1 tsp butter; 1 1/2 tsp lemon juice; 2 cloves garlic, minced; 2 tsp fresh thyme, chopped; 1/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp lemon zest

Nutrition

Per serving

469 calories

Protein: 43g; 36% of calories
Carbs: 29g; 24% of calories
Fat: 21g; 40% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. In a small bowl, whisk together two-thirds of the olive oil, half the lemon juice, the minced garlic, chopped thyme, half the salt, and the pepper.
Place the potatoes on a half-sheet pan. Toss with the remaining olive oil and a pinch of the remaining salt. Arrange in a single layer and roast for 15 minutes.
When the potatoes come out, move them to the center of the pan. Place the chicken breast at one end of the pan and coat it with half of the lemon-herb oil mixture. Roast for 10 minutes.
Add the asparagus to the other end of the pan. Toss it with the remaining oil mixture. Place the butter on the chicken. Roast for 10 to 12 minutes until the chicken is done and the asparagus is tender. Done when opaque in the center, 165°F.
Drizzle the remaining lemon juice over the chicken and asparagus. Sprinkle with the lemon zest and the last pinch of salt before serving.

Nutrition

Ingredients

Instructions

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