Chicken Breast with Lemon Pepper Asparagus
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dishes
Cuisine: Gluten-free, dairy-free, soy-free, paleo
Serves: 6
Ingredients
Chicken:
  • 6 boneless, skinless chicken breasts
  • 2 Tbsp. extra virgin olive oil
  • 1 tsp. Himalayan pink salt
  • ½ tsp. black pepper
  • ½ tsp. ground cumin
  • ½ tsp. onion granules
  • ½ tsp. dried parsley flakes
Asparagus:
  • 3 lbs. asparagus, ends trimmed
  • ⅓ cup extra virgin olive oil
  • 4 garlic cloves, minced
  • 1 lemon, zested & cut into 6 wedges
  • 1 tsp. black pepper
Instructions
  1. Preheat your oven to 425 degrees F.
  2. Line a baking sheet with foil and parchment paper (for easy clean-up)
  3. Trim chicken of any excess fat.
  4. Coat the chicken with olive oil and seasonings.
  5. Bake in the oven for 27 minutes.
  6. Meanwhile, prepare your asparagus. Line another baking sheet with foil and parchment paper. Add your asparagus.
  7. Whisk together the olive oil, garlic, and lemon zest. Pour over the asparagus and top with the black pepper. Toss together so all the asparagus are coated. Arrange the lemon wedges on top of the asparagus.
  8. After you have taken your chicken out of the oven, bake the asparagus for 7-10 minutes until bright green.
  9. Serve chicken breast with asparagus and a lemon wedge.
Recipe by total body nourishment | lauren venosta at https://www.totalbodynourishment.com/chicken-lemon-pepper-asparagus/