1poundboneless skinless chicken breastsabout 3-4 breasts depending on size
⅓cuplemon juice
¼cuphoney
1tablespoonsoy sauce
3clovesgarlicminced
¼teaspoonblack pepper
2tablespoonsfresh parsleychopped
1piecelemonsliced for garnish
1bunchasparaguswoody ends trimmed off
Instructions
Preheat the oven to 400º F. Line a baking sheet with aluminum foil or parchment paper and set aside.
Whisk together lemon juice, honey, soy sauce, and minced garlic in a bowl or glass measuring cup and set aside.
Add chicken breasts to the prepared baking sheet. Sprinkle with pepper and spoon on a light coat of honey lemon sauce. Bake for 20 minutes.
Remove chicken from oven and add asparagus to sheet pan surrounding chicken.
Drizzle the asparagus with some honey lemon sauce and toss gently to coat. Add a sprinkle of black pepper and return to the oven for 5 minutes.
Spoon on extra honey lemon sauce and garnish with freshly chopped parsley before serving.
Notes
As chicken breasts can vary in size, I recommend checking the temperature in the center of the boneless chicken breast at the 10 minute mark, when the asparagus is added, and 5 minutes after. Remove when the center of the chicken reaches 165ºF internally.