Lemon Pepper Chicken Foil Packets with Asparagus and Rosemary

Super juicy lemon pepper chicken baked in a foil packet with fresh asparagus and rosemary. Quick and easy healthy chicken dinner.

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Servings

Calories 143kcal

Author Anne Clark

4 boneless skinless chicken breasts (about 5 oz each) No more than 1-inch thick
4 teaspoons lemon pepper seasoning (adjust amount per your own preference) 1 teaspoon per chicken breast
trace olive oil or coconut oil
1 bunch of fresh asparagus
1 bunch of fresh rosemary
1 fresh lemon, sliced
sea salt, if desired (adjust amount per your own preference)

Preheat oven to 400F. If using thick chicken breasts, pound to ½” to 1″ thickness.
For each serving: Measure 1 teaspoon of lemon pepper seasoning and season both sides of chicken breast (use more or less seasoning, as desired). Place one breast onto a 12″ by 12″ sheet of foil that has been lightly coated with olive oil or coconut oil.
Add 5-6 asparagus spears next to each chicken breast. Then add a sprig of rosemary and a slice of lemon. Sprinkle with sea salt, if desired.
Fold the edges of the foil over the chicken and asparagus to tightly seal. Repeat for each serving. Place on a baking sheet.
Bake for approximately 20 minutes or until chicken is no longer pink and reaches 160 degrees. Remove from oven and let rest for about 5 minutes before opening. Carefully open foil packet as contents will be hot!