This recipe from MaxLiving is perfect for summer dining on the deck, plus it is packed full of nutrients and is sure to satisfy even kids with picky palates.
- 2 boneless, skinless chicken breast halves 3/4 lb, approx. 4-6 oz each
- 1 lb asparagus spears
- 2 green onions both white and green parts, chopped
- 1/8 cup extra virgin olive oil
- t tbsp white wine vinegar
- 1 tsp fresh ginger finely chopped
- 1 tsp fresh basil finely chopped (or 1-2 tsp dried basil)
- 3 cups fresh spinach or fresh greens of choice
Rinse the chicken breasts in cool, running water; pat dry using paper towel. Cut away any visible or excess fat.
In a medium-size glass bowl, combine the green onion, olive oil, vinegar, fresh ginger, and fresh (or dried) basil; whisk together to create the marinade.
Arrange the chicken breasts in a shallow baking dish, and pour the marinade over the chicken, turning to coat. Cover with plastic wrap, and place the marinating chicken in the refrigerator for 30 minutes.
Preheat oven to 375°F. Line a rimmed baking sheet with aluminum foil. Place the chicken breasts on the foil-lined baking sheet, and arrange the rinsed/dried asparagus spears around the chicken breasts. Place the baking sheet in the preheated oven.
Bake the chicken/asparagus for 35-45 minutes or until the asparagus is fork tender and the chicken breasts are cooked through and juices run clear.
To serve, place a baked chicken breast on each plate, and serve over a bed of fresh spinach or preferred greens and serve alongside 3-4 spears of asparagus.
Store the remaining in the sealable containers to be used for lunch the following day.