Description
A collection of fresh and light recipes perfect for spring dinners.
Ingredients
Scale
- 2 cups asparagus, trimmed
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 lemon, zested and juiced
- 4 chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the asparagus and cherry tomatoes with olive oil, salt, and pepper.
- Place the vegetables on a baking sheet.
- In a bowl, mix lemon zest, lemon juice, garlic powder, thyme, salt, and pepper.
- Coat the chicken breasts with the lemon mixture.
- Arrange the chicken on the baking sheet with the vegetables.
- Bake for 25-30 minutes, until the chicken is cooked through.
- Garnish with fresh parsley before serving.
Notes
- Feel free to substitute chicken with tofu for a vegetarian option.
- You can add other seasonal vegetables as desired.
- This dish pairs well with a light salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 350
- Sugar: 3g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 50g
- Cholesterol: 120mg
Keywords: spring dinner recipes