Spice Blend (Paprika and Cumin, 2:1) 2 Tbsp.
Boneless Skinless Chicken Breasts
You Will Need
Medium Oven-Safe Pan
Before You Cook
Start Preparing the Ingredients
Mince garlic. Zest and halve lemon. Cut one half into two wedges and juice the other half. Stem and mince parsley. In a small bowl, stir together spice blend, half the garlic (reserve remaining for vegetables), 1 tsp. lemon zest, half the ginger, parsley (save a pinch for garnish), 1 Tbsp. lemon juice, and 2 Tbsp. olive oil. Season with a pinch of salt and pepper and set aside for flavors to marry.
Finish Preparing the Ingredients
Trim woody ends off asparagus and cut into 2" lengths on an angle. Halve grape tomatoes. Peel shallot and cut into ¼" slices. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Roast the Vegetables
Place asparagus, grape tomatoes, shallot, remaining ginger, and remaining garlic on prepared baking sheet. Drizzle with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. salt. Toss to coat and spread into a single layer. Roast until asparagus is lightly browned and tender, but still bright green, 8-12 minutes. While vegetables roast, sear chicken.
Sear the Chicken
Place a medium pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook undisturbed until browned, 3-5 minutes.
Finish the Chicken
Flip chicken and and place pan in oven. Roast until chicken is browned and reaches a minimum internal temperature of 165 degrees, 5-8 minutes. Remove to plate, sprinkle with any remaining lemon juice (to taste), and rest 3 minutes.
Plate the Dish
Place roasted vegetables on plate. Set chicken in front of vegetables. Drizzle chermoula sauce on and around chicken.