Simple Supper: Baked Chicken & Roasted Asparagus

There’s nothing simpler than throwing some chicken breasts and asparagus in the oven, adding a quick chopped salad. It’s a fairly quick, simple supper you can make after work and enjoy in less than an hour. Plus, asparagus is a spring vegetable, so you’re enjoying it at its best!

The Simple Supper Menu

• Baked Chicken

• Roasted Asparagus with Bacon and Parmesan

• Chopped Salad

Baked Chicken

Lately, we’ve been using Gimme Some Oven’s baked chicken method, which includes brining your chicken for about 15 minutes in lukewarm water mixed with salt, then roasting it in the oven. Every time we’ve tried it, the result has been delicious. For this recipe, we used Cavender’s Greek Seasoning Blend to flavor these chicken breasts, but feel free to use whatever seasons you prefer!

Ingredients

• Boneless, skinless chicken breasts (3-4, depending on size. If they are very thick, you may want to make cutlets or pound the chicken so they are about the same thickness.)

• 3-4 tablespoons butter, melted

• Seasoning, to taste

Directions

1. Preheat oven to 450º.

2. Brine chicken in bowl of lukewarm water and a handful of salt, about 15 minutes. You can brine for longer. When ready to cook, rinse chicken in cold water.

3. Melt butter in a microwave-safe dish in the microwave. Brush both sides of chicken with butter and season to taste.

4. Roast in oven at 450º until done.

5. Rest chicken, covered with aluminum foil, for 5-10 minutes before serving.

Roasted Asparagus with Bacon and Parmesan

Ingredients

• 6 slices of thick cut bacon

• 1 bunch fresh asparagus

• 2-3 tablespoons of Parmesan cheese, grated

• Juice of ½ lemon

• Salt and pepper to taste

Directions

1. While chicken is brining, line rimmed baking sheet with parchment paper and book bacon in 450º for 15-20 minutes until bacon reaches the level of crispness you prefer. When done, remove from pan and set aside on paper towels to drain. Throw away all bacon grease but a tablespoon or two.

2. Rinse asparagus and trim ends. Place on rimmed baking sheet and roll to distribute bacon grease. Season with salt and pepper. Sprinkle on crumbled bacon and Parmesan cheese.

3. Roast in oven (while chicken is cooking) for 15-20 minutes.

4. Before serving, squeeze juice of half of a lemon over asparagus.

Chopped Salad with Artichoke Hearts

Ingredients

• 1 package spring mix, rinsed

• ½ cup marinated artichoke hearts, drained, chopped

• Thinly sliced red onion, to taste

• ½ red bell pepper

• 1 small tomato, diced

• Thinly sliced cucumber, as much as needed

• Kalamata olives, to taste

• Garlic salt, to taste

• Salad dressing you prefer (I’d recommend a vinaigrette or Italian dressing)

Directions

1. Combine all ingredients in a bowl.

2. Sprinkle with garlic salt to taste

3. Toss with dressing of your choice.