Roasted Lemon-Herb Chicken with Wilted Kale and Asparagus

Tender chicken breasts roasted with a bright lemon and herb seasoning, served alongside nutritious wilted kale and crisp asparagus for a balanced and flavorful meal.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 8
• Cuisine: American
• Difficulty: Easy
• Cost: $2.33/serving

Dietary

• Halal
• Kosher
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• roast
• bake
• healthy
• savory
• fresh
• quick
• budget-friendly

Ingredients

• 2 pound chicken breast (boneless, skinless)
• 1 pound asparagus (tough ends trimmed)
• 1 pound kale (destemmed, chopped)
• 2 tablespoon olive oil
• 2 tablespoon lemon juice
• 1 tablespoon dried oregano
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Pat chicken breasts dry with paper towels. In a small bowl, whisk together 1 tablespoon of olive oil, lemon juice, oregano, garlic powder, salt, and black pepper to create the seasoning.
2. Place chicken breasts on a baking sheet. Rub the seasoning evenly over both sides of the chicken.
3. Roast chicken for 20-25 minutes, or until an internal temperature of 165 degrees Fahrenheit is reached.
4. While chicken roasts, heat the remaining 1 tablespoon of olive oil in a large skillet or pot over medium heat. Add the trimmed asparagus and cook for 3-5 minutes, until tender-crisp.
5. Add the chopped kale to the skillet with the asparagus. Sauté for 3-5 minutes, or until the kale has wilted.
6. Serve the roasted chicken breasts immediately with the wilted kale and asparagus.

Notes

Leftovers store well in an airtight container for up to 3 days. Reheat gently in the microwave or oven.

Nutrition (per serving)

• Calories: 248
• Protein: 34.1 g
• Carbohydrates: 26.2 g
• Fat: 6.6 g
• Fiber: 6.9 g
• Sodium: 438 mg
• Saturated Fat: 1 g
• Sugar: 1.4 g
• Cholesterol: 80 mg