Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 6 oz each)
- 1 bunch asparagus (about 1 pound), trimmed
- 2 tablespoons olive oil, divided
- 1 lemon, juiced and zested
- 1 teaspoon dried Italian herbs
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper on the prepared baking sheet. Spread in a single layer.
- Step 3: In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, lemon zest, Italian herbs, garlic powder, salt, and pepper.
- Step 4: Place the chicken breasts on the same baking sheet, nestling them amongst the asparagus. Pour the lemon herb mixture over the chicken breasts, ensuring they are evenly coated.
- Step 5: Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the asparagus is tender-crisp.
Notes
- Store leftover chicken and asparagus in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or oven until warmed through, adding a splash of water or broth to keep the chicken moist.
- Serve this delightful meal with a side of quinoa or couscous to soak up the flavorful lemon-herb sauce.
- For extra flavor, let the chicken marinate in the lemon-herb mixture for at least 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American