Citrus-Infused Chicken & Asparagus Roast
Tender chicken breast and crisp asparagus spears baked with fresh lemon and herbs, resulting in a bright and flavorful meal with minimal effort.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 4
- Cuisine: American
- Difficulty: Easy
- Cost: $2.09/serving
Dietary
- Low-Carb
- Low-Sugar
- Low-Sodium
- Dairy-Free
- Gluten-Free
- Low-Fat
Tags
- bake
- quick
- healthy
- fresh
- savory
- budget-friendly
Ingredients
- 1 pound chicken breast (boneless, skinless, thinly sliced)
- 1 pound asparagus (trimmed)
- 1 lemon (thinly sliced)
- 2 tablespoon fresh dill (chopped)
- 1 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the thinly sliced chicken breast and trimmed asparagus in a single layer on the prepared baking sheet. Place thin lemon slices over the chicken and asparagus.
- Sprinkle with chopped fresh dill and black pepper.
- Bake for 12 to 15 minutes, or until the chicken is cooked through and the asparagus is tender-crisp.
- Remove from oven and serve immediately.
Notes
Ensure chicken is sliced thinly for even and quick cooking. The parchment paper ensures easy cleanup and prevents sticking without needing oil.
Nutrition (per serving)
- Calories: 156
- Protein: 27.9 g
- Carbohydrates: 5.8 g
- Fat: 3.1 g
- Fiber: 3.2 g
- Sodium: 50 mg
- Saturated Fat: 0.5 g
- Sugar: 3.1 g
- Cholesterol: 80 mg