Emeals Grilled Rosemary-Garlic Chicken Breasts w/ onion-roasted asparagus

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 438.2
  • Total Fat: 22.1 g
  • Cholesterol: 130.0 mg
  • Sodium: 380.8 mg
  • Total Carbs: 8.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 52.9 g


Prep Cook Total
15m 30m 45m
Prep Cook Total
15m 30m 45m

Number of Servings: 4


    1 Tbsp dried crushed rosemary
    1 tsp garlic powder
    ½ tsp onion powder
    ¼ tsp salt, ¼ tsp pepper
    1 lemon, cut in half
    2 lb bone-in chicken thighs, skinned
    2 Tbsp vegetable oil
    1 lb asparagus spears, trimmed
    2 Tbsp olive oil
    1 pkg dry onion soup mix


Combine rosemary, garlic powder, onion
powder, salt and pepper. Squeeze lemon over
chicken; sprinkle with rosemary mixture.
Preheat grill or grill pan to medium-high
heat. Place chicken on a grill rack rubbed with
oil. Grill, covered with grill lid, 30 to 35 minutes
or until chicken is done, turning occasionally.
Note: You can also bake the chicken on
a large rimmed baking sheet lined with foil at
375°F for 30 to 35 minutes or until chicken is
    Preheat oven to 350°F. Toss asparagus with
oil. Spread in single layer on jellyroll pan and
sprinkle with onion soup mix. Roast 20 minutes.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user GEORGIAFRECKLES.