Herb-Roasted Chicken & Asparagus with Avocado

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

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.

A simple, nutrient-dense meal designed for Whole30 resets with protein-packed chicken and fiber-rich asparagus to stabilize energy. This Mediterranean-inspired Whole30 recipe, ready in about 34 minutes, pairs boneless chicken thighs, asparagus, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 10 min Cook: 24 min Serves 4 Mediterranean cuisine 350 cal/serving

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Ingredients

12 oz, skinless boneless chicken thighs
1 bunch, trimmed asparagus
1 large, sliced avocado
2 tbsp olive oil
1 tbsp, chopped fresh rosemary
1 tsp, chopped fresh thyme
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F. Pat chicken thighs dry, then season with garlic powder, 1/4 tsp sea salt, and 1/8 tsp black pepper.
Step 2: Toss asparagus with 1 tbsp olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper on a baking sheet.
Step 3: Arrange chicken thighs on the same sheet pan as asparagus, ensuring even spacing.
Step 4: Drizzle remaining 1 tbsp olive oil over chicken and asparagus, then sprinkle with chopped rosemary and thyme.
Step 5: Roast for 22-25 minutes until chicken reaches 165°F internally and asparagus is tender with charred tips.