Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
In a mixing bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, chopped herbs, salt, pepper, and red pepper flakes (if using).
Place the chicken breasts on the prepared baking sheet. Drizzle half of the lemon herb mixture over the chicken, ensuring each breast is well coated.
Arrange the asparagus around the chicken breasts on the baking sheet. Drizzle the remaining lemon herb mixture over the asparagus.
Bake for 15-20 minutes, or until the chicken is cooked through and the asparagus is tender-crisp. Chicken is done when it reaches an internal temperature of 165°F (74°C).
Let the chicken and asparagus rest for a few minutes before serving. Garnish with extra fresh herbs or lemon slices, if desired.
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For extra flavor, marinate the chicken in the lemon herb mixture for at least 30 minutes before baking.
If your chicken breasts are very thick, you may need to bake them for a few minutes longer. Use a meat thermometer to ensure they are fully cooked.
Feel free to substitute other vegetables, such as broccoli, green beans, or bell peppers.
To make this dish dairy-free, ensure that any herbs or seasonings you use do not contain dairy.
• Main Course (American)
• Approximately 450-500 calories
• 20 minutes (Easy)
• 30 minutes
• 15
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