Description
- A simple, juicy lemon herb chicken paired with fresh spring vegetables like asparagus, carrots, and baby potatoes. It’s light, colorful, and perfect for a weeknight dinner or spring gathering.
Ingredients
Scale
- 2 boneless chicken breasts
- 1 bunch asparagus, trimmed
- 1 cup baby carrots
- 1 cup baby potatoes, halved
- 3 tbsp olive oil
- 2 garlic cloves, minced
- 1 lemon, zested and juiced
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix olive oil, garlic, lemon zest, lemon juice, oregano, salt, and pepper.
- Place chicken, carrots, and potatoes on the sheet. Drizzle with 2/3 of the marinade.
- Bake for 20 minutes.
- Add asparagus to the pan. Drizzle with remaining marinade.
- Return to oven and bake for 10–15 more minutes, or until chicken is cooked through.
- Garnish with fresh parsley and serve.
Notes
- To make this a complete meal, serve with a spring salad or crusty bread.
- Great for meal prep store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 390
- Sugar: 4g
- Sodium: 510mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg