Preheat the oven to 200 °C (180 °C fan). Wash the green asparagus, snap off the woody ends and lay it in a baking dish or on a baking tray.
Drizzle the asparagus with olive oil and season lightly with sea salt. Pat the chicken breast fillets dry and season with black pepper and a little salt.
Wrap each chicken breast fillet in bresaola and place it on top of the asparagus. Scatter over the rosemary and drizzle with the rest of the olive oil.
Cut the unwaxed lemon into pieces and spread them around the dish. Cook everything in the oven at 200 °C for 20–25 min until the chicken is cooked through and the bresaola is slightly crisp.
Finally, check that the asparagus is tender but still has some bite. Round off with a little lemon juice and black pepper as needed.
Serve straight from the oven. Squeeze the roasted lemon over the chicken and asparagus.
Good to know
An oven dish that needs little and gives a lot. The chicken stays juicy, the asparagus picks up roasted flavours, and in the end it all feels pleasantly easy.
Swaps
Bresaola → sliced turkey breast without added sugar (mild, also wraps well); Chicken breast → skinless chicken thighs (often juicier, also provide iron and zinc); Green asparagus → broccoli (also provides fibre and vitamin C); Olive oil → avocado oil (heat-stable, with monounsaturated fats)
Allergens
The dish is naturally gluten-free and contains no dairy; the main thing to check is possible additives in the bresaola (cured beef). For children, season mildly; in pregnancy, only eat it with the chicken cooked right through and the bresaola baked with it until hot and crisp.
