Name: Lemon herb chicken and asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry; 7 oz asparagus, trimmed; 1 tbsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp dried oregano; 1/4 tsp garlic powder; 3/4 tsp lemon zest; 1 tbsp lemon juice

Nutrition

Per serving

442 calories

Protein: 55g; 48% of calories
Carbs: 14g; 12% of calories
Fat: 20g; 40% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. Place the chicken breast between two sheets of plastic wrap and pound to an even 3/4 inch thickness. Place the chicken on one side of a half-sheet pan. Drizzle with half the oil and season with the lemon zest and half of the salt, pepper, oregano, and garlic powder.
Roast the chicken alone for 8 minutes. Meanwhile, in a bowl, toss the asparagus with the remaining oil, salt, pepper, oregano, and garlic powder.
Remove the pan from the oven. Arrange the seasoned asparagus in a single layer around the chicken. Return the pan to the oven and roast for 12 minutes more until the asparagus is tender-crisp and the chicken is opaque in the center. Done when opaque in the center, 165°F.
Remove the pan from the oven. Drizzle the lemon juice over the chicken and asparagus while hot. Let the chicken rest on the pan for 3 minutes before serving.

Nutrition

Ingredients

Instructions

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