© J Sainsbury plc 2020
Lemony chicken with asparagus
Need new ideas for chicken? Try this summer chicken and asparagus recipe.
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Ready in 30 minutes
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Cooking time 20 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 4 boneless skinless chicken breasts pounded to even thickness
- 1 large bundle spears of asparagus
- 1 lemon, sliced
- 1 tsp minced garlic
- 3 tbsp olive oil
- 1½ tsp dried oregano
- Salt and pepper to taste
Method
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1
Lay four 12x12 inch squares of foil out on a flat surface. Place one chicken breast in the middle of each piece of foil.
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2
Trim the flat end of the asparagus at 1-2 inches from the end and discard. Cut the remaining spears in half and divided them between the foil packs.
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3
Thinly slice one of the lemons and divide the slices between the foil packs, tucking the slices in, around, and between the chicken and asparagus.
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4
Stir together butter, garlic, juice of the remaining lemon, and Italian seasoning. Brush over chicken and asparagus. Sprinkle with salt and pepper to taste.
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5
Fold the foil over the chicken and asparagus to close off the pack, pinch the ends together so the pack stays closed.
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6
Grill over medium-high heat for 7-9 minutes on each side. Alternatively, bake at 200°C/fan 180°C/gas mark 6 for 15-20 minutes or until chicken is cooked through and asparagus is tender. Serve immediately.
