# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts about 1.5 lbs/680 g
→ Vegetables
02 - 1 lb 450 g asparagus, trimmed
03 - 1 lemon, thinly sliced
04 - 2 cloves garlic, minced
→ Marinade & Sauce
05 - 3 tbsp olive oil
06 - 2 tbsp freshly squeezed lemon juice
07 - 1 tbsp fresh parsley, chopped or 1 tsp dried
08 - 1 tbsp fresh thyme leaves or 1 tsp dried
09 - 1 tsp dried oregano
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper
# Directions:
01 - Preheat oven to 400°F 200°C. Line a large baking sheet with parchment paper or foil.
02 - In a small bowl, whisk together olive oil, lemon juice, garlic, parsley, thyme, oregano, salt, and pepper.
03 - Place chicken breasts on one side of the prepared pan. Arrange asparagus spears next to the chicken.
04 - Drizzle the marinade over chicken and asparagus. Toss asparagus to coat evenly. Lay lemon slices over the chicken breasts.
05 - Bake for 20–25 minutes, or until chicken is cooked through internal temperature reaches 165°F/74°C and asparagus is tender.
06 - Remove from oven. Allow the dish to rest for 2-3 minutes before serving. Garnish with additional fresh herbs if desired.
