Lemon-Herb Chicken & Asparagus

Tender chicken breast tenders and crisp asparagus roasted on one sheet pan with lemon and fresh herbs, served with quick-roast potatoes.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $3.75/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• High-Protein
• Low-Sugar
• Low-Fat
• Low-Sodium
• Low-Saturated-Fat
• Low-Calorie

Tags

• sheet pan
• roast
• quick
• healthy
• fresh

Ingredients

• 1.25 pound chicken breast tenders
• 1 pound red potatoes (small, quartered)
• 1 pound asparagus (woody ends trimmed)
• 3 tablespoon olive oil
• 1 lemon (half sliced, half juiced)
• 1 tablespoon dried Italian seasoning
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large sheet pan with parchment paper.
2. In a large bowl, combine the chicken breast tenders, red potatoes, asparagus, olive oil, lemon juice, dried Italian seasoning, salt, and black pepper. Toss well to ensure everything is evenly coated.
3. Spread the chicken, potatoes, and asparagus in a single layer on the prepared sheet pan. Arrange the lemon slices over the top.
4. Roast for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender-crisp. Serve immediately.

Notes

This meal is great for meal prepping. Store individual servings in airtight containers for up to 3 days. Reheat in the microwave or oven.

Nutrition (per serving)

• Calories: 340
• Protein: 36.5 g
• Carbohydrates: 26 g
• Fat: 12.5 g
• Fiber: 4.9 g
• Sodium: 409 mg
• Saturated Fat: 1.5 g
• Sugar: 3.9 g
• Cholesterol: 81 mg