Lemon-Herb Chicken Cutlets with Roasted Asparagus

Tender chicken cutlets seasoned with lemon and herbs, pan-seared to perfection and served with vibrant, oven-roasted asparagus for a complete and light meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: American
• Difficulty: Easy
• Cost: $3.25/serving

Dietary

• Keto
• Low-Carb
• Low-Sugar
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Paleo
• Whole30

Tags

• quick
• healthy
• savory
• fresh
• sauté
• roast

Ingredients

• 1.25 pound chicken breast (boneless, skinless, cut into 1/2-inch thick cutlets)
• 1 pound asparagus (trimmed)
• 2 tablespoon olive oil
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 1 teaspoon dried oregano
• 1 lemon (half thinly sliced, half for juice)
• 2 clove garlic (minced)

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Toss the trimmed asparagus with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper on a baking sheet. Roast for 10-12 minutes, or until tender-crisp.
2. While asparagus roasts, pat the chicken cutlets dry. Season both sides with the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the dried oregano.
3. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 3-4 minutes per side, or until golden brown and cooked through. Add the minced garlic and lemon slices during the last minute of cooking, stirring the garlic to prevent burning.
4. Remove chicken from skillet and squeeze the juice from the remaining lemon half over the chicken.
5. Serve the Zesty Lemon-Herb Chicken Cutlets immediately with the roasted asparagus.

Nutrition (per serving)

• Calories: 340
• Protein: 45.7 g
• Carbohydrates: 9 g
• Fat: 14.5 g
• Fiber: 4.7 g
• Sodium: 675 mg
• Saturated Fat: 2.2 g
• Sugar: 4.1 g
• Cholesterol: 133 mg