Low-Sodium Lemon-Herb Chicken with Roasted Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A simple yet elegant dish featuring tender chicken breasts seasoned with bright lemon and herbs, accompanied by perfectly roasted asparagus that's light on salt but big on flavor. This mediterranean-inspired chicken (low-sodium) ready in about 34 minutes pairs boneless chicken breasts, lemon juice, dried thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 24 min Serves 4 Mediterranean cuisine 320 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 chicken breasts dry with paper towels. In a small bowl, whisk together 2 tbsp lemon juice, 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1/2 tsp garlic powder. Rub the mixture evenly over both sides of each chicken breast.
  2. Step 2: Toss 1 bunch (12 oz) trimmed asparagus with 2 tbsp olive oil on a baking sheet. Arrange the seasoned chicken breasts on top of the asparagus. Bake for 22-25 minutes, or until chicken registers 165°F (74°C) internally and the asparagus is tender with slightly charred edges.
  3. Step 3: Remove from oven and let rest for 5 minutes. The chicken should feel firm to the touch and the juices should run clear. Serve immediately, spooning any pan drippings over the chicken and asparagus.

Frequently asked questions

How long does Low-Sodium Lemon-Herb Chicken with Roasted Asparagus take to make?

Total time is about 34 minutes (10 min prep + 24 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Low-Sodium Lemon-Herb Chicken with Roasted Asparagus?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken breasts from drying out.

Can I substitute ingredients in Low-Sodium Lemon-Herb Chicken with Roasted Asparagus?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Low-Sodium Lemon-Herb Chicken with Roasted Asparagus for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Low-Sodium Lemon-Herb Chicken with Roasted Asparagus low-sodium?

Yes — this recipe is tagged low-sodium based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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