This Lemon Asparagus Chicken is deliciously filled with fresh flavors and so simple to make! The tender chicken and fresh asparagus is the perfect compliment to the tangy lemon dressing that marinates the dish. This wholesome dinner comes together in minutes and is not only delicious but also gluten free and low carb.
2lbsbonelessskinless chicken breast
1lbthin asparagus stalkswoody stem broken off
1/2cupfreshly grated parmesan cheese
1/4cupfresh lemon juice
Preheat the oven to 375˚F.
In a small bowl whisk together the lemon juice, garlic, mustard, salt, pepper olive oil and sour cream.
Chop the asparagus into bite sized pieces. Place the chicken breasts flat in a single layer in a large casserole dish. Place the asparagus over the chicken. Pour the lemon dressing over the whole dish. Top with parmesan cheese.
Bake uncovered for 40-50 minutes or until the chicken is cooked through (internal temperature of 165˚F). If the cheese starts to become brown, loosely cover with foil for the remaining cook time.
Garnish with parsley if desired. Enjoy!
You can cut the chicken in half, chunks, or use chicken tenderloins in lieu of full chicken breasts to make serving easier. Cooking time may be reduced.
Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.