Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts cut in half (or buy thin-sliced chicken)
- 1 pound fresh asparagus washed and ends trimmed
- 1 teaspoon sea salt
- 1 teaspoon dried Herbes de Provence or Italian seasoning mix
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 lemon sliced
- 2 tablespoons butter cubed
- grated parmesan cheese optional
Instructions
-
Preheat oven to 425 degrees.
-
Line a baking sheet with heavy duty aluminum foil. Pour olive oil on foil.
-
Arrange chicken breasts and asparagus on the pan, and coat with olive oil. Season with sea salt, dried herbs, pepper and garlic powder. Place lemon slices over chicken and asparagus.
-
Bake for 15 minutes, then add butter over chicken and asparagus.
-
Bake for additional 5 minutes or until chicken reaches internal temperature of 165 degrees, according to a meat thermometer.
-
Remove from oven, sprinkle with grated parmesan, and serve immediately.
- Prep Time: 10
- Cook Time: 20