Most nights at our house, my husband and I come home from work and are completely stumped by what to make for dinner. We want something hearty and flavorful, yet easy and quick because we’re tired and, let’s face it, we just want to sit down and enjoy what we have left of the evening.

I’m sure you can relate, right? Finding recipes that fit the bill — and won’t saddle us with piles of leftovers — is a huge feat. But believe it or not, it’s not impossible. I’ve got the ultimate chicken dinner made just for two right here.

This lemon-and-herb chicken dish is a trifecta of everything you and your other half need for a well-balanced meal. You’ve got the protein, the veggie and the starch — all on your plate! The best part of all? It really does come together in no time.

While you have the potatoes roasting, you work on the chicken and asparagus. The dish is practically done by the time the potatoes are ready, and you can sit down to a fulfilling meal that doesn’t suck the energy out of you. Now you and yours can go enjoy the evening with full bellies. Grab the recipe below, then check out more Party of Two recipes.

Lemon-and-Herb Chicken with Asparagus and Roasted Red Potatoes

Total Time: 45 min; Prep Time: 20 min; Cook Time: 25 min

Ingredients:

5 small red potatoes, rinsed and cut into quarters

1 tablespoon olive oil

1/2 teaspoon garlic powder

Salt and pepper

1 large chicken breast, sliced in half

1 teaspoon olive oil

1 teaspoon Italian seasoning

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup chicken stock

Zest of 1 lemon

Juice of 1/2 a lemon

1/2 pound asparagus, rinsed and cut into thirds

Directionss:

Preheat oven to 400 degrees F. Place the potatoes onto a baking sheet and drizzle olive oil all over the potatoes. Sprinkle garlic powder, salt and pepper on top. Toss potatoes with your hands to coat all sides of the potatoes with oil and seasoning. Bake for 20 to 25 minutes, rotating the pan and flipping the potatoes halfway through.

In the meantime, add 1 teaspoon olive oil to a large skillet over medium-high heat. Sprinkle Italian seasoning, salt and pepper onto chicken breasts, and gently pat the meat with your fingers to make most of the seasonings stay. Once the oil has heated up, add the chicken breasts to the skillet and brown on both sides. (They will cook fairly quickly, because they’re thin.) Remove from skillet after about 3 to 4 minutes on each side. Reduce heat to low.

Melt butter in the skillet, then sprinkle flour on top. Whisk for 1 minute to cook off the raw flour taste, then carefully add the chicken stock while vigorously whisking. Add the lemon zest and juice to the skillet. Let mixture thicken, whisking occasionally, for 5 to 7 minutes. Once mixture is thickened, add the asparagus to the pot and cook for 7 minutes, or until asparagus has softened but is still bright green.

Add the chicken back into the skillet and cook for another 3 minutes just to ensure it’s cooked thoroughly. Coat chicken with sauce from the pan.

To plate: Place chicken breast onto a large plate, divide the roasted potatoes in half and place next to the chicken. Then place half the asparagus on the plate. Drizzle some sauce on top. Top the entrees with juice from the remaining lemon half if you desire more lemon flavor.

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