UNITS
SCALE
INGREDIENTS
CHICKEN
- For greasing Neutral oil
- 2 lbs Chicken breast , boneless and skinless
- To taste Salt
SAUCE + ASPARAGUS
- ⅓ cup Lemon juice
- ¼ cup Honey
- 1 tbsp Soy sauce
- 3 cloves Garlic, minced
- 2 tsp Parsley, chopped
- 1 tsp Salt
- ½ tsp Black pepper, freshly ground
- 1 Lemon , sliced
- 1 lb Asparagus, ends trimmed
- To taste Salt
- To taste Black pepper, freshly ground
- For garnish Parsley, chopped
METHOD
- Preheat oven to 200°C / 400°F.
- Line a baking sheet with parchment paper and brush with neutral oil. Place chicken on baking sheet and season with salt. Set aside.
- In a large bowl, combine lemon juice, honey, soy sauce, garlic, parsley, salt and black pepper. Pour ¾ of the mixture over chicken. Arrange lemon slices over top.
- Cover chicken with foil and bake until the chicken is almost cooked through, about 15 minutes. Uncover and arrange asparagus around the chicken.
- Pour remaining mixture over the asparagus; season the asparagus with salt and black pepper. Return to the oven and cook until the chicken reaches an internal temperature of 75°C / 165°F, and the asparagus is fork tender. Garnish with parsley. Serve.
NOTES
- Serve with a side of rice, potatoes or green salad if you desire
- Chicken thighs also work in this recipe but temperature will vary
- Alternatively replace asparagus with green beans, broccoli, or cauliflower
