Ingredients
The following ingredients have 4 Servings
- 1 1/2 pounds boneless skinless chicken breasts (about 2 large or 4 small filets)
- 1 bunch thin asparagus (about 3/4-1 pound)
- 2 lemons
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- Olive oil for drizzling
- Salt to taste
Instruction
- In a zip-top bag, pound thicker chicken breasts to even thickness. Cut in half if desired. *If using filets, pounding isn't needed.
- In a small bowl combine 3 tablespoons olive oil, Italian seasoning and juice from one lemon. Pour into bag with the chicken and massage to coat. Marinate in the refrigerator for 30 minutes to an hour. *Can skip the marinating time if in a hurry.
- Preheat oven to 400 degrees F. Arrange chicken in the center of a large sheet pan and sprinkle with salt and pepper on both sides. Bake for 15 minutes.
- Take pan out of the oven. Slide chicken to one side of the sheet pan and arrange asparagus on the other side. Drizzle asparagus with olive oil (about a tablespoon or so) and squeeze juice from half a lemon over the asparagus. Sprinkle with salt, then toss gently to coat using tongs since the pan will be hot.
- Bake for another 10-12 minutes or until chicken is cooked through (165 degrees F) and asparagus is crisp-tender (soft, but still has a bite to it). Remove from the oven and cover with foil. Let chicken rest, covered, for 5 minutes before serving.
