Name: Lemon herb chicken and asparagus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, patted dry; 9 oz asparagus, trimmed; 1 tbsp olive oil; 1/4 tsp garlic powder; 1 1/2 tsp dried basil; 3/4 tsp salt; 1/2 tsp black pepper; 1 oz lemon, cut into wedges

Nutrition

Per serving

434 calories

Protein: 52g; 46% of calories
Carbs: 17g; 16% of calories
Fat: 19g; 38% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 25 min

Preheat the oven to 400°F for 10 minutes. Line a half-sheet pan with parchment paper.
On one half of the pan, toss the chicken breast with half the olive oil, the garlic powder, dried basil, half the salt, and half the pepper. Arrange in a single layer.
On the other half of the pan, toss the asparagus with the remaining oil, salt, and pepper. Arrange the spears in a single layer.
Roast for 20 to 25 minutes until the chicken is opaque in the center and the asparagus is tender. Done when opaque in the center, 165°F.
Transfer the chicken and asparagus to a plate. Serve with the lemon wedges for squeezing over the top.

Nutrition

Ingredients

Instructions

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