Quick Lemon Herb Baked Chicken and Asparagus
A simple, one-pan meal ready fast for busy weeknights.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 2 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Place chicken breasts and trimmed asparagus on a baking sheet lined with parchment paper.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, oregano, thyme, salt, and pepper.
- Pour the mixture evenly over the chicken and asparagus.
- Bake for 20 to 25 minutes, or until the chicken is cooked through and the asparagus is tender-crisp.
- Serve immediately.
Notes
- You can substitute broccoli florets for asparagus.
- For extra flavor, add 1 clove of minced garlic to the oil mixture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 3
- Protein: 40
- Cholesterol: 110
Keywords: quick dinner, baked chicken, asparagus, lemon herb, weeknight meal, easy recipe