Name: Grilled chicken and roasted asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 7 oz asparagus, trimmed; 1 slice sourdough bread; 2 1/2 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 clove garlic, minced; 1 1/2 tsp dried basil; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

543 calories

Protein: 51g; 37% of calories
Carbs: 50g; 37% of calories
Fat: 16g; 26% of calories

Instructions

Prep 15 min · Cook 10 min

Preheat the oven to 400°F. Rub the chicken breast with the minced garlic, dried basil, half the salt, and half the pepper. Toss the asparagus with a small drizzle of the olive oil and the remaining salt and pepper.
Heat an oven-safe 12-inch skillet over medium-high heat. Add the chicken breast and cook for 3 minutes, flip, and cook for 3 minutes more until golden brown. Done when opaque in the center, 165°F.
Arrange the asparagus around the chicken in the same skillet. Transfer the skillet to the oven and roast for 10 minutes until the chicken reaches its safe temperature and the asparagus is tender. Meanwhile, toast the sourdough bread. Done when opaque in the center, 165°F.
While the chicken roasts, whisk the remaining olive oil, lemon juice, and chopped parsley in a small bowl to combine. Plate the chicken, asparagus, and toast, then drizzle the vinaigrette over the chicken and vegetables.

Nutrition

Ingredients

Instructions

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