Baked Lemon-Dill Chicken with Roasted Asparagus

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken breasts baked with fresh herbs and lemon, served alongside crisp-tender asparagus for a balanced keto dinner. This American-inspired keto recipe (high protein, low carb), ready in about 40 minutes, pairs chicken breasts, lemon, dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place chicken breasts on a parchment-lined baking sheet.
  2. Step 2: Whisk together 2 tbsp lemon juice, 1 tbsp olive oil, 1 tbsp dill, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Brush evenly over chicken breasts.
  3. Step 3: Scatter asparagus around chicken, then dot with minced garlic, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Drizzle with remaining 1 tbsp olive oil.
  4. Step 4: Bake for 22-25 minutes until chicken reaches 165°F (74°C) internally and asparagus is tender-crisp.

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