Tender chicken breasts cooked with asparagus, lemon zest, and garlic for a flavorful, easy meal.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (5.3 oz each)
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - 1 tsp paprika
→ Vegetables
05 - 1 bunch fresh asparagus, trimmed (14 oz)
06 - 1 medium red onion, sliced
→ Sauce and Aromatics
07 - 3 tbsp olive oil, divided
08 - 4 garlic cloves, minced
09 - Zest of 1 lemon
10 - Juice of 1 lemon (2 tbsp)
11 - 1 tsp dried oregano
12 - ½ tsp crushed red pepper flakes (optional)
→ Garnish
13 - 2 tbsp fresh parsley, chopped
14 - Lemon wedges, for serving
# How-To Steps:
01 - Preheat the oven to 425°F.
02 - Pat chicken breasts dry and season both sides with kosher salt, black pepper, and paprika.
03 - Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Sear chicken breasts for 2 to 3 minutes per side until golden brown, then transfer to a plate.
04 - Add remaining 1 tablespoon of olive oil to the skillet. Sauté sliced onion for 2 minutes, then add minced garlic and cook for 30 seconds until fragrant.
05 - Place trimmed asparagus in the skillet and arrange chicken breasts atop the vegetables.
06 - In a small bowl, combine lemon zest, lemon juice, dried oregano, and crushed red pepper flakes. Drizzle evenly over chicken and asparagus.
07 - Transfer skillet to the oven and bake for 15 to 18 minutes until chicken reaches an internal temperature of 165°F and asparagus is tender.
08 - Remove skillet from oven and let rest for 3 minutes. Garnish with chopped parsley and serve with lemon wedges.
