Try this Chicken and Asparagus Bake from my HealthierU app for your next Sunday dinner! In this chicken and asparagus recipe, we use one dish to whip up dinner quickly, veggies included. Pounding the chicken thin helps it cook quickly with asparagus rounding out the meal. This is one quick dinner recipe you’ll be returning to again and again.
Makes 1 serving (1 protein, 1 vegetable, 1 Melba toast)
4 oz chicken breast cubed (Organic Free Range recommended)
1 cup of asparagus chopped
1/2 cup chicken broth or water
1 Melba toast crushed (optional)
1 clove garlic crushed and minced
2 tbsp onion chopped dash of paprika
Salt and pepper to taste (Himalayan Pink Salt recommended)
Place chicken, asparagus, liquids and spices and pour into small baking dish. Bake at 375 degrees for 30 minutes or until bubbly and hot. Top with crushed Melba toast crumbs and sprinkle with paprika.
Note: Himalayan Pink Salt in nutritious so use it liberally. It’s pink hue comes from minerals which provide hydration that can assist in effective fat and weight loss.