Name: Lemon herb chicken with asparagus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, 1-inch thick, patted dry; 7 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 1/4 tsp garlic powder; 1 tsp dried thyme; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp lemon zest, finely grated; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped

Nutrition

Per serving

437 calories

Protein: 55g; 49% of calories
Carbs: 14g; 12% of calories
Fat: 19g; 39% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F. If the chicken breast is uneven, pound the thickest part to 1 inch. On a half-sheet pan, toss the chicken with half the olive oil, half the garlic powder, half the dried thyme, half the salt, half the black pepper, and all the lemon zest. Arrange the chicken on one side of the pan.
Place the pan in the oven and roast for 10 minutes while you prep the asparagus.
In a small bowl, toss the asparagus with the remaining olive oil, garlic powder, dried thyme, salt, and black pepper. When the chicken timer is up, carefully add the asparagus to the other side of the pan in a single layer. Roast for 10 to 12 minutes more. Done when opaque in the center and asparagus is tender, 165°F.
Remove the pan from the oven and check that the chicken has reached 165°F in the thickest part. Drizzle everything with lemon juice and sprinkle with chopped parsley. Let the chicken rest for 5 minutes before serving.

Nutrition

Ingredients

Instructions

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