Name: Lemon herb chicken with asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry; 7 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 2 1/2 tsp fresh thyme, leaves stripped; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

455 calories

Protein: 58g; 50% of calories
Carbs: 15g; 13% of calories
Fat: 19g; 37% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

Place the chicken breast between two sheets of plastic wrap. Using a meat mallet or heavy pan, pound it to an even 3/4-inch thickness. Season both sides with half the olive oil, half the salt, half the pepper, and half the thyme.
Heat a 12-inch skillet over medium heat. Add the chicken and cook for 6 minutes, flip, and cook for 6 minutes more. Move the chicken to a plate to rest. Done when opaque in the center, 165°F.
In the same skillet, add the remaining oil and the asparagus. Season with the rest of the salt, pepper, and thyme. Cook, stirring often, for 5 minutes until the asparagus is tender and bright green.
Stir in the garlic and cook for 1 minute until fragrant. Return the chicken to the pan. Add the lemon juice and lemon zest, tossing the asparagus to coat, and cook for 1 minute to warm through.

Nutrition

Ingredients

Instructions

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