One-Pan Chicken Tenders & Asparagus

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Serves 2 · Prep 10 min · Cook 20 min · Total 30 min · About 420 cal per serving

Roast first, shallow braise second. One dish, no babysitting.

Ingredients

For the Chicken

• 400g boneless skinless chicken tenders
• 3g salt
• 2g black pepper
• 2g garlic powder
• 1g onion powder
• 1g MSG
• 15g olive oil or melted butter

For the Asparagus

• 350-400g asparagus, trimmed
• 10g olive oil or butter
• 2g salt
• 1g black pepper
• 1g garlic powder

For the Sauce

• 80g chicken broth
• 15g butter

Instructions

1. Heat oven to 425°F / 220°C.
2. Toss asparagus with oil, salt, pepper, and garlic powder. Spread in a single layer in a Pyrex.
3. Season chicken and toss with oil or butter.
4. Place chicken directly on top of the asparagus.
5. Roast uncovered 12 minutes.
6. Remove dish. Add broth around (not over) the chicken. Dot butter into the liquid.
7. Return to oven 6-8 minutes until chicken hits 165°F / 74°C and asparagus is tender.
8. Optional: Broil 1-2 minutes for color.