Ingredients

The following ingredients have 4 Servings
  • 1/2 cup olive oil (I used lemon flavoured for a SUPER lemon boost!)
  • 1/4 cup lemon juice
  • 2 tablespoons minced fresh garlic
  • 2 tablespoons dried rosemary or 1/3 cup fresh
  • 1 teaspoon sea salt
  • 3-4 chicken breasts
  • 1 pound of fresh asparagus (washed and trimmed)
  • extra sea salt and pepper for serving

Instruction

  • Combine the first five ingredients in a food processor - or in a container that you can use a hand blender in- and process until creamy and smooth.
  • Place the chicken in a container and using 1/3 of the sauce, baste. Cover the chicken and the remaining sauce and refrigerate for a few hours.
  • To cook, preheat your oven to 350 °F.
  • Remove the chicken from the fridge and place on a large baking sheet or large pan.
  • Bake for 20 minutes, then add the asparagus to the pan. Take the remaining sauce and re-baste the chicken and baste the asparagus as well.
  • Cook until the chicken reaches 165 °F.
  • Remove and serve!