Servings: 4 (1 chicken breast half and ¼ of the asparagus each)  

Carb. per serving: 8 g

Prep time: 25 minutes

Cook time: 19 minutes

Roast time: 12 minutes


  • 1 tablespoon snipped fresh rosemary or oregano or 1 teaspoon dried rosemary

  • or oregano, crushed

  • 2 cloves garlic, minced

  • 4 small bone-in chicken breast halves, skinned (2 pounds)

  • ½ cup reduced-sodium chicken broth

  • ¼ cup balsamic vinegar

  • 1 pound asparagus, trimmed

  • 2 tablespoons orange juice

  • 4 orange wedges

  • Shredded orange peel


1. Preheat oven to 425°F. In a small bowl combine rosemary, garlic, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Sprinkle herb mixture evenly over skinned sides of the chicken breast halves; rub in with your fingers.

2. Coat a very large nonstick skillet with nonstick cooking spray. Heat over medium heat. Add chicken pieces, herb sides down; cook 4 to 6 minutes or until browned. Turn chicken pieces over. Remove skillet from the heat. Carefully add broth and vinegar to the skillet. Return skillet to heat. Cover and cook 15 to 20 minutes or until chicken is no longer pink (170°F), spooning broth mixture over chicken occasionally.

3. Meanwhile, in a 15×10×1-inch baking pan arrange asparagus spears in a single layer. Drizzle with orange juice and sprinkle with ¼ teaspoon salt and ⅛ teaspoon black pepper.

4. Roast asparagus 12 to 15 minutes or until crisp-tender. To serve, place one chicken piece on each of four serving plates. Spoon pan juices evenly over chicken pieces. Divide asparagus spears among the plates. Serve with orange wedges and garnish with orange peel.