2
servings10
minutes20-25
minutes480
kcalThis is the ultimate easy weeknight dinner. Everything cooks on one pan, the flavors are bright and fresh, and it delivers a perfect balance of lean protein, healthy fats, and fiber-rich vegetables.
2 boneless, skinless chicken breasts (about 6 oz each), pounded to even thickness
1 bunch of asparagus, tough ends trimmed
1 cup baby potatoes, halved or quartered
2 tablespoons olive oil
1 teaspoon dried Italian seasoning (or a mix of oregano, basil, and thyme)
2 cloves garlic, minced
Zest and juice of 1 lemon
Salt and freshly cracked black pepper to taste
Optional
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, toss the baby potatoes with 1 tablespoon of olive oil, half of the minced garlic, salt, and pepper. Spread them on one side of the prepared baking sheet. Roast for 10 minutes by themselves (as they take longer to cook).
In the same bowl, toss the trimmed asparagus with any remaining seasoning.
After 10 minutes, remove the baking sheet from the oven. Push the potatoes to the side and add the seasoned chicken breasts to the center of the pan. Arrange the asparagus around the chicken.
Return the pan to the oven and roast for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F), the potatoes are tender, and the asparagus is crisp-tender.
Squeeze the fresh lemon juice over the entire pan before serving.
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