- 1 lemon, sliced into 1/8" rounds, seeds removed
- 1 shallot, sliced into 1/8" rings
- 1 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 4 (6-oz.) boneless, skinless chicken breasts
- 4 garlic cloves, finely chopped
- 4 tbsp. unsalted butter, melted
- 1 tbsp. dried oregano
- 2 tsp. ground cumin
- 1 lb. asparagus, trimmed
- 3 oz. feta, crumbled
- Fresh dill sprigs, for serving
- For juicy chicken, ensure the internal temperature reaches 165°F; use an instant-read thermometer to avoid overcooking.
- To prevent the asparagus from becoming mushy, add it to the sheet pan halfway through the cooking time; this keeps it crisp and vibrant.
- If you don’t have fresh dill, substitute with fresh parsley or basil for a different yet delicious flavor profile.
- For a quicker meal prep, marinate the chicken for just 30 minutes instead of the usual hours; it will still absorb plenty of flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in the oven at 350°F to maintain moisture.
