low carb chicken dinner

Ingredients

• 1.5 lbs Boneless, Skinless Chicken Thighs, cut into 1-inch pieces
• 1 lb Asparagus, trimmed
• 2 tbsp Olive Oil
• 2 tbsp Lemon Juice
• 1 tbsp Dried Herbs (Italian blend or herbs de Provence)
• 1 tsp Garlic Powder
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 Lemon, sliced

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the chicken with olive oil, lemon juice, dried herbs, garlic powder, salt, and pepper.
3. Spread the asparagus on a baking sheet.
4. Place the chicken pieces on the same baking sheet around the asparagus.
5. Roast for 20-25 minutes, or until the chicken is cooked through and the asparagus is tender-crisp.
6. Garnish with lemon slices before serving.

Notes

• For extra flavor, add a pinch of red pepper flakes.
• Using a sharp knife will ensure clean cuts for the chicken.
• To prevent the asparagus from burning, rotate the baking sheet halfway through cooking.
• Store leftover chicken in an airtight container in the refrigerator for up to 3 days.