Serves 4
THIS SIMPLE RECIPE is a weekly favorite. It’s a quick, one-pan dinner, perfect for midweek when you’re pressed for time but still need something substantial. If your diet includes some grains I suggest making Italian Bread Crumbs (here) and sprinkling them on top of the chicken and asparagus for extra crunch.
4 bone-in chicken breasts (preferably organic), sliced in half lengthwise
Drizzle of olive oil
1 lemon, halved
1 teaspoon ground turmeric
1 teaspoon Himalayan salt
½ teaspoon freshly ground black pepper
1 bunch asparagus, woody ends trimmed
Preheat the oven to 350°F.
Place the chicken breasts in a large baking dish and drizzle with olive oil and the juice of one lemon half. Sprinkle with the turmeric, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Place the asparagus around the chicken and drizzle with more olive oil and the juice from the other lemon half. Season with the remaining salt and pepper. Bake for about 25 minutes, until you can put a fork through the asparagus easily. Insert a meat thermometer into the chicken breast; it should register 165ºF when cooked. Serve warm and enjoy immediately.