Lemon Basil Chicken with Chopped Asparagus

Lemon basil chicken with chopped asparagus is a recipe I’ve made for years except the original recipe was made with butter instead olive oil. When I removed dairy from my diet I swapped out the butter for olive oil and it still tastes delicious. I chose to serve the chicken with asparagus this time, but it goes well with any baked or sautéed vegetable you wish to add a little lemon flavor too (zucchini & squash or broccoli are great options) or a simple side salad.

Shopping List

• 1 lb. boneless, skinless chicken
• 1/3 cup lemon juice (equivilant to the juice 3 lemons)
• 2 tablespoons olive oil
• 1/2 tablespoon basil
• 1 bunch asparagus
• Salt & Pepper (optional, to taste)

Instructions

• Preheat oven to 375°
• Combine lemon juice and olive oil in a small dish and stir until combined completely
• Remove 2 tablespoons of the lemon/olive oil mixture and set aside (this will be used to flavor the asparagus)
• Place chicken in a small baking dish and pour the remaining lemon/olive oil mixture over it
• Sprinkle the top of the chicken with basil and cook for 30-40 minutes, depending on the thickness of the chicken, or until the internal temperature is 165°

To bake the asparagus…

• Combine chopped asparagus and 2 tablespoons of the lemon/olive oil mixture in a sealable plastic bag
• Shake the bag to cover the asparagus evenly
• Spread the asparagus evenly on a foil-lined baking pan with sides (the foil helps save time on clean-up) and sprinkle with salt and pepper
• Bake the asparagus at 375° for 10-12 minutes