Name: Lemon herb chicken with asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 3/4-inch thickness and patted dry; 5 oz asparagus, trimmed; 5 oz Yukon Gold potatoes, halved; 2 tsp extra virgin olive oil; 3/4 tsp salted butter; 2 tsp lemon juice; 1 clove garlic, minced; 1 1/2 tsp dried basil; 1 tsp dried thyme; 3/4 tsp salt; 1/2 tsp black pepper; 2 cups water

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F. Place the potatoes in a small pot with the water and a pinch of the salt. Bring to a boil on the stove and cook for 10 to 12 minutes until fork-tender. Drain the potatoes and set aside.
While the potatoes boil, rub the chicken breast with half the olive oil, the dried basil, dried thyme, and half the remaining salt and pepper. In a bowl, toss the asparagus with the remaining olive oil, salt, and pepper.
Heat an oven-safe skillet over medium-high heat. Place the chicken in the pan and sear for 3 minutes until golden on the bottom. Flip the chicken once.
Arrange the asparagus around the chicken in the skillet. Transfer the skillet to the oven and roast for 8 to 10 minutes. If the asparagus is tender before the chicken reaches its temperature, remove the asparagus to a plate. Done when opaque in the center, 165°F.
While the chicken rests, melt the butter in the small pot used for the potatoes over medium heat. Add the minced garlic and cook for 1 minute until fragrant but not browned.
Add the cooked potatoes to the pot with the garlic butter and toss to coat. Place the chicken and asparagus on a plate, drizzle with lemon juice, and serve with the potatoes.

Nutrition

Ingredients

Instructions

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