Lemon-herb chicken breast, asparagus, and baked red potatoes for two

Ingredients:

• 5 small red potatoes, washed and cut into quarters
• 1 tbsp + 1 tsp olive oil
• 0.5 tsp garlic powder
• Salt and ground black pepper
• 1 teaspoon Italian seasoning
• 1 large chicken breast fillet, cut in half horizontally to make 2 cutlets
• 2 tablespoons unsalted butter
• 2 tbsp. flour
• 1 cup chicken broth
• Zest of 1 lemon + juice of half a lemon + more juice, if desired
• 220 g asparagus, washed and cut into 3 pieces

Preparation:

1. Preheat oven to 200°C (400°F). Place the potatoes on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with garlic powder, salt, and pepper. Toss with your hands until the potatoes are coated with oil and spices. Bake, rotating the baking sheet halfway through, until tender when pierced with a fork, 20–25 minutes.
2. Meanwhile, add the remaining 1 teaspoon of olive oil to a large skillet and heat over medium-high heat. Season the chicken breasts with Italian seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper and toss gently. Place the chicken breasts in the hot skillet and cook for 3–4 minutes per side. Remove the chicken from the skillet and reduce the heat to low.
3. Melt the butter in a skillet, then sprinkle it with flour. Stir for 1 minute, then carefully add the chicken broth, stirring vigorously. Add the lemon zest and juice. Cook, stirring occasionally, until the sauce thickens, 5–7 minutes. Add the asparagus and cook until tender but still bright green, about 7 minutes.
4. Return the chicken to the pan and simmer until cooked through, another 3 minutes. Pour the sauce from the pan over the chicken.
5. Place one piece of chicken on each plate, then top with the baked potatoes. Arrange half the asparagus on each plate and drizzle with a little sauce. Squeeze the remaining lemon juice over the dish, if desired.