Spring Recipes Dinner: Chicken and Asparagus
Bright, fresh spring dish featuring chicken and asparagus with lemon, garlic, and olive oil; quick to prepare and gluten-free.
Spring is in the air, and there’s no better way to celebrate the season than with a vibrant dish of Chicken and Asparagus. This spring recipe is not only delicious but also incredibly easy to prepare, making it perfect for busy weeknights.
Chicken and Asparagus
- Fresh, seasonal ingredients that highlight spring flavors
- Quick prep and cook time, ideal for busy weeknights
- Gluten-free and high in protein, making it a healthy choice
Ingredients
- 2 chicken breasts (about 1 pound, boneless and skinless)
- 1 bunch of fresh asparagus (about 1 pound, trimmed)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- Salt and pepper to taste
- Zest and juice of 1 lemon
- 1 teaspoon Italian seasoning (optional)
How to Make
To prepare this delightful spring dish, start by preheating your oven to 400°F (200°C). While it warms up, season the chicken breasts with salt, pepper, and Italian seasoning (if using). In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the chicken breasts and sear for about 5 minutes, or until they are golden brown. Flip the chicken, add the asparagus and garlic, and continue cooking for another 2-3 minutes. Finally, drizzle the lemon juice and zest over the entire dish and transfer the skillet to the preheated oven. Bake for 15-20 minutes or until the chicken is cooked through and the asparagus is tender. Let it rest for a few minutes before serving.
Tips
- Ensure chicken is at room temperature before cooking for even cooking.
- Use fresh asparagus for the best flavor and texture.
- Feel free to add other spring vegetables like snap peas or bell peppers.
Make-Ahead
This recipe can be partially prepared ahead of time. Season the chicken and chop the asparagus the night before, then store in the fridge until cooking time. You can also assemble the dish in the skillet without baking it and refrigerate, then just pop it in the oven when needed.
Storing
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Make sure to separate the chicken and asparagus for optimal freshness.
Freezing
While it’s best fresh, you can freeze the cooked dish for up to 3 months. Just ensure it’s completely cooled before transferring to a freezer-safe container.
Reheating
To reheat, simply microwave until heated through or place in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed. You might want to add a splash of water to maintain moisture.
Serving Suggestions
Serve this spring Chicken and Asparagus with a side of quinoa or brown rice for a complete meal. Pair it with a light green salad or some homemade garlic bread for extra flavor.
For a great kitchen tool to aid in your cooking, check out this high-quality non-stick skillet on Amazon.
Related Recipes
- Citrus Grilled Salmon
- Quinoa and Veggie Stir Fry
- Garlic Butter Shrimp with Asparagus
- Pasta Primavera
Ingredients
- 2 chicken breasts (boneless and skinless)
- 1 bunch of fresh asparagus (about 1 pound, trimmed)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- Salt and pepper to taste
- Zest and juice of 1 lemon
- 1 teaspoon Italian seasoning (optional)
Instructions
Preheat oven
Preheat your oven to 400°F (200°C).
Season chicken
Season the chicken breasts with salt, pepper, and Italian seasoning (if using).
Heat olive oil
In a large oven-safe skillet, heat olive oil over medium-high heat.
Sear chicken
Add chicken breasts and sear for about 5 minutes until golden brown.
Add asparagus and garlic
Flip the chicken, add asparagus and garlic, and cook for an additional 2-3 minutes.
Add lemon
Drizzle lemon juice and zest over the dish.
Bake
Transfer to the oven and bake for 15-20 minutes, or until the chicken is cooked through.
Rest and serve
Let it rest for a few minutes before serving.
Notes
- Fresh green cabbage works best as it has sturdy leaves.
- You can prepare these up to 24 hours ahead and refrigerate before baking.
- Parboil just enough to make leaves pliable, but don’t overcook.
Nutrition Facts
Frequently asked questions
Can I use chicken tenderloins instead of chicken breasts?
Yes, chicken tenderloins can be used. Cooking time may be slightly shorter; check that the internal temperature reaches 165°F (74°C).
Can I prepare this ahead of time?
Yes, you can season and slice the chicken and trim the asparagus the night before. Assemble in the skillet and refrigerate, then bake as directed when ready to cook.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as written (assuming your Italian seasoning is gluten-free).
What should I serve with this dish?
Serve with quinoa, brown rice, or a simple side salad for a complete spring meal.
Can I use lemon slices instead of zest and juice?
Using lemon slices will add a milder citrus note. For maximum lemon flavor, use both zest and juice as described.
