Parmesan chicken on asparagus

Parmesan chicken on asparagus: a quick oven dish with chicken breast, green asparagus, parmesan, olive oil and lemon – juicy, savoury and easy for every day.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 480 kcal per serving
• Protein: 60 g
• Fat: 22 g
• Carbs: 8 g

Ingredients

• 300 g chicken breast
• 300 g green asparagus
• 50 g parmesan
• 1 tbsp olive oil
• 1 unwaxed lemon

Method

You’ll need: oven · baking tray · chopping board · knife

1. Preheat the oven to 200 °C (180 °C fan) and get a baking tray ready. Snap off the woody ends of the green asparagus.
2. Slice the chicken breast lengthways into thinner fillets. Season with salt and lemon juice.
3. Toss the green asparagus with the olive oil on the baking tray and spread it out evenly. Lay the chicken fillets on top.
4. Scatter the parmesan over the chicken fillets. Bake everything at 200 °C for 15–20 min, until the chicken is cooked, the asparagus is tender and the parmesan looks golden brown.
5. Let the tray rest briefly so the juices settle in the chicken. Finish with a little more lemon juice if you like.
6. Serve straight away, ideally hot from the oven.

Good to know

When I want something simple, a traybake like this comes out on top. Little prep, lots of flavour and hardly any washing up at the end.

Swaps

Parmesan → pecorino (similar protein content, stronger flavour); chicken breast → turkey breast (lean, with plenty of protein); green asparagus → broccoli (more fibre and vitamin C); olive oil → avocado oil (stable at high heat, mainly monounsaturated fats)

Allergens

Contains milk from the parmesan. Generally suitable for children if the chicken is fully cooked, and during pregnancy too, as long as you use pasteurised hard cheese and cook the meat completely.