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One-Pan Lemon Garlic Chicken with Roasted Asparagus and Potatoes
Are you a busy individual with a hectic schedule looking for a meal that’s both affordable and bursting with flavor? Look no further! This One-Pan Lemon Garlic Chicken with Roasted Asparagus and Potatoes is the perfect solution. It’s a simple dish that combines bright flavors and hearty ingredients, allowing you to serve up a delightful dinner while saving time on cleanup. Your taste buds, and your wallet, will thank you!
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Why You’ll Love It
- Under $2/serving!
- Family-friendly and picky-eater approved
- No fancy equipment required
- Easy to double for meal prep
- Leftovers reheat like a dream
Ingredients
- 4 boneless, skinless chicken breasts
- 1 lb baby potatoes, halved
- 1 bunch asparagus, trimmed
- 4 cloves garlic, minced
- 2 lemons, juiced and zested
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
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Step-by-Step Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper. Add chicken breasts and coat thoroughly.
- On a large baking sheet, spread the halved baby potatoes. Drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 15 minutes.
- After 15 minutes, remove the baking sheet and add the seasoned chicken breasts to the sheet. Return to the oven for another 15 minutes.
- Add the asparagus to the baking sheet, drizzle with additional olive oil, and season with salt and pepper. Roast everything for another 10-15 minutes until the chicken is cooked through and the vegetables are tender.
- Remove from the oven, garnish with chopped parsley, and serve warm.
Keeping it Real
- This recipe is not only easy on the budget, but also on your time—perfect for those who juggle work and cooking.
- Quick cleanups mean more time to relax or tackle your side gigs for that little extra cash!
- Cooking at home can be a fun way to unwind and enjoy a nutritious meal without breaking the bank.
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