Name: Grilled chicken and asparagus
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Yukon Gold potatoes, cut into 1-inch pieces; 2 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp dried oregano; 1/4 tsp garlic powder; 6 oz boneless skinless chicken breast, patted dry; 1 tbsp lemon juice; 5 oz asparagus, trimmed

Nutrition

Per serving

445 calories

Protein: 46g; 41% of calories
Carbs: 38g; 34% of calories
Fat: 13g; 26% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potatoes with half the olive oil, half the salt, and half the pepper. Roast for 25 minutes until golden and tender.
While the potatoes roast, whisk the lemon juice, garlic powder, and oregano in a bowl. Add the chicken and turn to coat. Marinate for 10 minutes.
Heat a grill pan over medium-high heat with the remaining olive oil. Place the chicken on the pan and cook for 6 minutes. Flip and cook for 6 minutes more. Done when opaque in the center, 165°F.
Move the chicken to a plate to rest. Add the asparagus to the same hot grill pan. Season with the remaining salt and pepper. Grill for 5 to 6 minutes, turning occasionally, until tender and charred.

Nutrition

Ingredients

Instructions

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