Place one piece of chicken onto a 12" by 12" sheet of foil that has been lightly coated with olive oil or vegetable oil. Add 5-6 asparagus spears next to each piece of chicken.

Add lemon slices over the chicken and asparagus. Bake for 15-20 minutes or until a thermometer inserted into the deepest part of the chicken registers 165°F. Finish with Parmesan cheese before ...

Instructions Salt and pepper both sides of the chicken tenders. 1 lb chicken tenderloins, salt, black pepper Heat 2 tablespoon of olive oil into a large skillet on medium heat. Once warm, add the ...

Reduce for 5 minutes over a simmer. Add fresh lemon juice, start with 1/2 the lemon, add more to taste. Remove from pan and put aside. Add a touch of olive oil to the pan and add asparagus.

Lemon-Pepper Chicken with Asparagus and Lemon Have this delicious dinner on the table in 20 minutes. • 1 pound boneless skinless chicken breasts • 1/4 cup flour • 1/2 teaspoon salt and pe… ...

1 bunch asparagus (about 1 pound), cut in 2-inch lengths Additional mint and lemon zest for garnish (optional) 1. Preheat the oven to 425 degrees. Coat a sheet pan with cooking spray. 2.

The chicken is coated in a mayonnaise and bread crumb mixture, roasted alongside asparagus, cremini mushrooms and grape tomatoes and then served with a lemon-feta vinaigrette.

It’s a bountiful week for lemon lovers at New York Times Cooking. Ali Slagle has a fantastic recipe for white beans and asparagus with charred lemon, all brought together with coconut milk ...

Spring chicken with mushroom and lemon, center, surrounded by asparagus and golden beet salad. Balanced with an asparagus-beet salad and a simple citrusy dessert, this dinner from David Tanis has ...

This seared salmon is nestled over a creamy orzo made with white wine, broth, lemon juice, and fresh asparagus. To finish it off, add more parmesan and more lemon juice for a burst of brightness.