Lemon-Herb Chicken with Roasted Asparagus & Cherry Tomatoes

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

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.

Succulent boneless chicken thighs marinated in lemon and herbs, roasted with crisp asparagus and sweet cherry tomatoes for a vibrant, high-protein keto meal. This Mediterranean-inspired keto recipe (high protein, low carb), ready in about 37 minutes, pairs boneless skinless chicken thighs, extra-virgin olive oil, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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: 22 min Serves 2 Mediterranean cuisine 480 cal/serving

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Ingredients

12 oz boneless skinless chicken thighs
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
4, minced garlic cloves
1 tsp, finely chopped fresh rosemary
1 tsp, finely chopped fresh thyme
8 oz, trimmed and halved asparagus
1 cup cherry tomatoes
1/2 tsp sea salt
1/4 tsp black pepper
1 tbsp grated Parmesan cheese

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Instructions

Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels, then rub with 1 tbsp olive oil, lemon juice, minced garlic, rosemary, thyme, 1/4 tsp salt, and 1/8 tsp pepper — ensure even coating.
Step 2: Arrange asparagus and cherry tomatoes in a single layer on a parchment-lined baking sheet. Drizzle with remaining 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper; toss until evenly coated.
Step 3: Place chicken thighs on top of vegetables. Roast for 20-22 minutes until chicken reaches 165°F (74°C) internally and edges are golden brown, stirring vegetables halfway through.
Step 4: Remove from oven; sprinkle with grated Parmesan cheese. Let rest 5 minutes before serving to allow juices to redistribute.