Dinner · American · 4 servings
Lemon-Garlic Chicken Breasts with Asparagus
Sheet-pan boneless chicken breasts roasted with asparagus, lemon zest and juice, garlic, and oregano. Rest briefly, slice, and serve. Weeknight protein-and-veg build. Public yield 4 servings. Source: Cook It Anyway · Chef Merin. Estimates only — not a Nutrition Facts label.
Prep 10 minCook 20 minTotal 30 mineasy
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Ingredients
Amounts are for 4 household servings. Sodium model: 1/2 tsp table salt per serving (not added as an ingredient line).
- 1 2/3 lb boneless skinless chicken breasts
- 1 1/3 lb asparagus, trimmed
- 2 2/3 cloves garlic, minced
- 1 1/3 lemon, zest and juice
- 1 1/3 tbsp avocado oil
- salt, to taste
- black pepper, to taste
- dried oregano, to taste
Grab first: Pre-trimmed asparagus, boneless skinless chicken breasts as packaged
Directions
- Heat oven to 425°F.
- Toss asparagus with half the avocado oil, salt, and pepper on a sheet pan.
- Season chicken with salt, pepper, oregano, garlic, and lemon zest. Nestle on the pan. Drizzle remaining oil and lemon juice.
- Roast 18–22 minutes until chicken is done and asparagus is tender.
- Rest 3 minutes, slice, and serve.
Source: Cook It Anyway · Chef Merin.
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