Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 bunch of asparagus, trimmed and cut into 2-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, juiced and zested
- 1 tablespoon fresh parsley, chopped (optional)
For a touch of variation, feel free to substitute the chicken breasts with chicken thighs for a richer flavor. And if asparagus isn’t in season, broccoli or green beans work beautifully in this recipe too.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the chicken pieces, asparagus, olive oil, garlic powder, paprika, salt, and pepper. Toss everything together until the chicken and asparagus are well coated.
- Spread the chicken and asparagus mixture evenly on the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the asparagus is tender-crisp. The chicken should reach an internal temperature of 165°F (74°C).
- Once baked, remove from the oven and drizzle with lemon juice and zest. This brightens the flavors and adds a refreshing touch.
- Garnish with chopped parsley if desired, and serve immediately.
As my abuela always said, cooking is about using your senses. So, don’t be afraid to tweak the seasoning to suit your taste. It’s all about making the dish your own!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International