Ingredients:

  • 2 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon dried oregano (5 ml)
  • 1 teaspoon dried thyme (5 ml)
  • ½ teaspoon garlic powder (2.5 ml)
  • ¼ teaspoon salt (1.25 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • 1 lemon, thinly sliced (for garnish, optional)
  • 1 pound asparagus, trimmed (450g)
  • 1 tablespoon olive oil (15 ml)
  • ¼ teaspoon salt (1.25 ml)
  • ¼ teaspoon black pepper (1.25 ml)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper.
  3. Place chicken breasts on the prepared baking sheet. Brush generously with the lemon herb mixture.
  4. Toss the trimmed asparagus with olive oil, salt, and pepper directly on the baking sheet, alongside the chicken. Spread in a single layer.
  5. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Asparagus should be tender-crisp.
  6. Remove from oven. Garnish with lemon slices (if using). Serve immediately.