Name: Lemon Herb Chicken Breast with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/2 cup Asparagus; 1.5 tbsp Extra Virgin Olive Oil; 1 Lemon (juice and zest); 1 clove Garlic; 1 tbsp Fresh Herbs (Rosemary & Thyme); Salt and Pepper to taste

Ingredients

7 items

4 oz Chicken Breast
1/2 cup Asparagus
1.5 tbsp Extra Virgin Olive Oil
1 Lemon (juice and zest)
1 clove Garlic
1 tbsp Fresh Herbs (Rosemary & Thyme)
Salt and Pepper to taste

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 425°F.
In a small bowl, whisk together the olive oil, juice and zest of one lemon, minced garlic, and finely chopped fresh herbs. Season the mixture with salt and pepper.
Place the chicken breast on a plate and coat it evenly with the lemon herb marinade. Let it rest for about 10-15 minutes to absorb the flavors.
Meanwhile, trim the tough ends off the asparagus and toss them with a little extra olive oil, salt, and pepper.
Arrange the chicken breast on a baking sheet lined with parchment paper. Place the asparagus in a single layer on the same or a separate baking sheet.
Roast the chicken and asparagus in the preheated oven. The chicken should take about 18-20 minutes or until it reaches an internal temperature of 165°F, while the asparagus becomes tender and slightly charred, which may take around 12-15 minutes.
Once cooked, let the chicken rest for a few minutes before slicing. Serve the sliced chicken breast alongside the roasted asparagus, drizzling any remaining pan juices over the top.

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Ingredients

Instructions

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