Lemon-Glazed Chicken with 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 developed and reviewed.

Tender chicken thighs bathed in bright lemon and herbs, served alongside crisp-tender asparagus for a light yet flavorful Whole30 dinner. This American-inspired Whole30 recipe, ready in about 37 minutes, pairs chicken thighs, lemon, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 330 calories and feeds 2, 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: 15 min Cook: 22 min Serves 2 American cuisine 330 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Place 8 oz boneless, skinless chicken thighs in a baking dish; season with 1/2 tsp salt, 1/4 tsp pepper, and 1 tsp dried thyme, then drizzle with 1 tbsp olive oil and 1 tbsp lemon juice.
  2. Step 2: Roast the chicken for 20 minutes until golden and cooked through.
  3. Step 3: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 lb trimmed asparagus and 2 cloves minced garlic, and cook for 5-7 minutes until bright green and tender-crisp.
  4. Step 4: Remove chicken from oven, add asparagus to baking dish, and top with remaining lemon juice and zest. Return to oven for 2 minutes to warm through and meld flavors.

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