Lemon-Rosemary Chicken Breast 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.

Baked with lemon zest and rosemary, served alongside crisp-tender asparagus spears. This Mediterranean-inspired chicken recipe, ready in about 35 minutes, pairs chicken breasts, lemon, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 315 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 25 min Serves 4 Mediterranean cuisine 315 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat 4 boneless, skinless chicken breasts (6 oz each) dry with paper towels.
  2. 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.
  3. 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.
  4. Step 4: Bake for 22-25 minutes until chicken reaches 165°F (74°C) internally and asparagus is tender-crisp with slightly charred edges.

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