Ingredients
1/4 cup unsalted butter, melted
4 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice, or more, to taste
1 teaspoon Italian seasoning
1 pound asparagus, trimmed
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper, to taste
5 chicken cutlets
1 1/2 cups cherry tomatoes
2 tablespoons chopped fresh parsley leaves
Instructions
Preheat oven to 375 degrees. Lightly oil a baking sheet or coat with nonstick spray. In a small bowl, whisk together butter, garlic, lemon juice and Italian seasoning; reserve 2 tablespoons and set aside. Place asparagus in a single layer onto one side of the prepared baking sheet. Stir in 2 tablespoons olive oil; season with salt and pepper, to taste. Place tomatoes in a single layer in the middle of the prepared baking sheet. Stir in remaining 2 tablespoons olive oil; season with salt and pepper, to taste. Place chicken in a single layer onto the opposite side of the prepared baking sheet. Drizzle with butter mixture. Place into oven and bake until chicken cooked through and the tomatoes begin to burst and have softened, about 11-13 minutes. Serve with reserved butter mixture, garnished with parsley, if desired.
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