Spring Chicken and Asparagus Bake
A delightful and wholesome bake featuring tender chicken and fresh asparagus, perfect for a spring dinner.
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Ingredients
Yields 4 servings
- (4) chicken breasts
- (1 pound) asparagus, trimmed
- (2 tablespoons) olive oil
- (1 teaspoon) garlic powder
- (1 teaspoon) onion powder
- (1 teaspoon) dried thyme
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1/2 cups) grated Parmesan cheese
- (1) lemon, sliced
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a large bowl, combine 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to create a marinade. Add 2/4 teaspoon black pepper.
- 3
Add the 4 chicken breasts to the marinade, ensuring they are well coated. Let them marinate for 15 minutes.
- 4
While the chicken marinates, prepare the asparagus. Place the trimmed asparagus on a baking sheet and drizzle with a little olive oil, salt, and pepper. Toss to coat evenly.
- 5
After marinating, place the chicken breasts on the baking sheet with the asparagus. Top each chicken breast with 1/2 cup grated Parmesan cheese and arrange lemon slices over the top.
- 6
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75 °C), and the asparagus is tender.
- 7
Remove from the oven and let rest for 5 minutes before serving.
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