Lemon-Rosemary Chicken Breast with Asparagus

Name: Lemon-Rosemary Chicken Breast with Asparagus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 (6 oz each), boneless and skinless chicken breasts; 1, zest and juice lemon; 1 tbsp, finely chopped fresh rosemary; 2 tbsp olive oil; 1 lb, trimmed asparagus; 1/2 tsp garlic powder; 1/4 tsp salt; 1/4 tsp black pepper

Tender chicken breasts baked with lemon zest and rosemary, served alongside crisp-tender asparagus spears.

Cuisine: Mediterranean

Category: Chicken

Prep: 10 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

4 (6 oz each), boneless and skinless chicken breasts
1, zest and juice lemon
1 tbsp, finely chopped fresh rosemary
2 tbsp olive oil
1 lb, trimmed asparagus
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Preheat oven to 400°F (200°C). Pat 4 boneless, skinless chicken breasts (6 oz each) dry with paper towels.
Step 2: Whisk together 1 lemon's zest and juice, 1 tbsp chopped fresh rosemary, 2 tbsp olive oil, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl.
Step 3: Rub the lemon-rosemary mixture evenly over all sides of chicken breasts. Place in a baking dish and arrange 1 lb trimmed asparagus around the chicken.
Step 4: Bake for 22-25 minutes until chicken reaches 165°F (74°C) internally and asparagus is tender-crisp with slightly charred edges.