# What You Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)
→ Vegetables
02 - 1 bunch asparagus (about 14 oz), trimmed
03 - 1 small red onion, thinly sliced
→ Marinade & Sauce
04 - 3 tablespoons olive oil
05 - Juice and zest of 1 large lemon
06 - 4 garlic cloves, minced
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried thyme
09 - 1 teaspoon salt
10 - ½ teaspoon freshly ground black pepper
11 - ½ teaspoon paprika
→ Garnish (optional)
12 - Fresh parsley, chopped
13 - Lemon wedges
# How to Make It:
01 - Preheat the oven to 400°F.
02 - In a small bowl, whisk together olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, pepper, and paprika.
03 - Place chicken breasts between two sheets of parchment paper and gently pound to an even thickness of approximately ¾ inch.
04 - Place the chicken breasts on one side of a large rimmed baking sheet. Spoon half the marinade over the chicken and rub to coat.
05 - Spread asparagus and sliced red onion on the opposite side of the baking sheet. Drizzle with the remaining marinade and toss to combine.
06 - Bake for 20 to 25 minutes, until chicken reaches an internal temperature of 165°F and asparagus is tender.
07 - For added color, broil for an additional 2 to 3 minutes if desired.
08 - Transfer to plates, garnish with chopped parsley and lemon wedges, and serve immediately.
