1 1/2poundsboneless skinless chicken breastsabout 2 large or 4 small filets
1bunch thin asparagusabout 3/4-1 pound
1/4teaspoonfresh ground black pepper
Olive oil for drizzling
Salt to taste
In a zip-top bag, pound thicker chicken breasts to even thickness. Cut in half if desired. *If using filets, pounding isn't needed.
In a small bowl combine 3 tablespoons olive oil, Italian seasoning and juice from one lemon. Pour into bag with the chicken and massage to coat. Marinate in the refrigerator for 30 minutes to an hour. *Can skip the marinating time if in a hurry.
Preheat oven to 400 degrees F. Arrange chicken in the center of a large sheet pan and sprinkle with salt and pepper on both sides. Bake for 15 minutes.
Take pan out of the oven. Slide chicken to one side of the sheet pan and arrange asparagus on the other side. Drizzle asparagus with olive oil (about a tablespoon or so) and squeeze juice from half a lemon over the asparagus. Sprinkle with salt, then toss gently to coat using tongs since the pan will be hot.
Bake for another 10-12 minutes or until chicken is cooked through (165 degrees F) and asparagus is crisp-tender (soft, but still has a bite to it). Remove from the oven and cover with foil. Let chicken rest, covered, for 5 minutes before serving.