Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 2 tablespoons olive oil (30 ml)
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice (30 ml)
  • 1 tablespoon chopped fresh herbs (e.g., rosemary, thyme, oregano), or 1 teaspoon dried (15 ml fresh, 5 ml dried)
  • 1 teaspoon lemon zest (5 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 pound asparagus, trimmed (450g)
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper, to taste
  • Optional: Red pepper flakes, to taste

Instructions:

  1. In a small bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, herbs, salt, and pepper.
  2. Place chicken breasts in a ziplock bag or shallow dish. Pour marinade over the chicken, ensuring it's evenly coated. Marinate for at least 10 minutes (or up to 30 minutes in the fridge).
  3. Preheat oven to 400°F (200°C). Toss asparagus with olive oil, salt, pepper, and red pepper flakes (if using) on a baking sheet.
  4. Roast asparagus for 8-10 minutes, or until tender-crisp.
  5. Heat a large skillet over medium-high heat. Remove chicken from marinade (discard marinade). Add chicken to the skillet and cook for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Look for a nice golden-brown crust.
  6. Let the chicken rest for a few minutes before slicing (optional). Serve immediately with roasted asparagus.