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Ingredients
- 1½ lbs boneless, skinless chicken thighs or breasts
- 1 ½ cups plain Greek yogurt
- ¼ cup plus 2 Tbsp. olive oil, divided
- 2 lemons zested and juiced, plus more wedges for serving
- 3 cloves garlic, finely grated or minced
- 1½ tsp. salt, divided
- ¾ tsp. black pepper, divided
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- ½ tsp. dried rosemary
- ¼ tsp. crushed red pepper flakes
- 1 lb. fresh asparagus, woody ends trimmed
- 1 cup freshly grated Parmesan cheese
- 2 Tbsp. unsalted butter, melted
- Chopped fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Combine Greek yogurt, ¼ cup of olive oil, lemon zest, lemon juice, garlic, 1 teaspoon salt, ½ teaspoon pepper, oregano, thyme, rosemary and red pepper flakes in a medium bowl until smooth. Reserve ½ cup of marinade and set aside.
- Add chicken to remaining marinade and toss to coat. Cover and marinate chicken at least 30 minutes or overnight.
- Preheat oven to 425°F. Line a large sheet pan with parchment paper.
- Remove chicken from yogurt marinade and place onto one half of the prepared sheet pan in a single layer.
- Toss asparagus with remaining olive oil, salt, and pepper and place onto the other half of the pan.
- Drizzle butter over asparagus and sprinkle Parmesan evenly over chicken and asparagus.
- Roast, flipping asparagus halfway through, until chicken reaches an internal temperature of at least 165°F and asparagus is tender with crisp edges, about 18-22 minutes.
- Remove from oven and garnish with parsley. Drizzle with lemon wedges, and serve with reserved marinade mixture for dipping.
NUTRITION FACTS
PER SERVING
Calories: 660
Protein: 51g
Carbohydrate: 14g
Fiber: 2g
Total Fat: 47g
Saturated Fat: 13g
Cholesterol: 195mg
Calcium: 28% DV (~360mg)
Sodium: 1,470mg
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