Sautéed Chicken Breast with Lemon and Roasted Asparagus
Tender chicken breasts seared with lemon zest and garlic, served alongside perfectly crisp-tender asparagus roasted with garlic and olive oil. This mediterranean-inspired keto (low-carb, high-protein) ready in about 30 minutes pairs for chicken olive oil, zested and juiced lemon, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 405 calories and feeds 2, 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.
Ingredients
- 2 (6 oz each) boneless skinless chicken breasts
- 1 tbsp for chicken olive oil
- 1/2, zested and juiced lemon
- 1/4 tsp garlic powder
- 1/4 tsp dried oregano
- 12 oz, trimmed asparagus
- 1 tsp for vegetables olive oil
- pinch salt
- pinch black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C).
- Step 2: Toss 12 oz trimmed asparagus with 1 tsp olive oil, a pinch of salt, and a pinch of black pepper on a baking sheet.
- Step 3: Season chicken breasts with 1/4 tsp garlic powder, 1/4 tsp dried oregano, a pinch of salt, and a pinch of black pepper.
- Step 4: Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering, add chicken, and cook for 6-7 minutes per side until internal temperature reaches 165°F (74°C).
- Step 5: Roast asparagus for 12-15 minutes until tender-crisp.
- Step 6: Squeeze 1/2 lemon juice over chicken and sprinkle with lemon zest before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Chicken Breast with Lemon and Roasted Asparagus take to make?
Total time is about 30 minutes (10 min prep + 20 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 Sautéed Chicken Breast with Lemon and 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 for chicken olive oil from drying out.
Can I substitute ingredients in Sautéed Chicken Breast with Lemon and 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 Sautéed Chicken Breast with Lemon and Roasted Asparagus for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sautéed Chicken Breast with Lemon and Roasted Asparagus low-carb?
Yes — this recipe is tagged low-carb, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
