When it’s asparagus season, this is my favorite dish to make – Chicken and Asparagus Bake
Lemony tender chicken thighs in a sweet sauce with the lovely flavour of asparagus.
Best of all this dish is gluten and dairy free and also suitable for anyone who is on Whole30 or a Paleo diet.
A variety of different sides will compliment this dish, from rice, to potatoes or even pasta.
If you are looking for inspiration for sides, then check out my SIDE DISHES
I like to serve with crisp syn free roast potatoes, to mop up all the lovely flavour of the sauce.
Extra Easy - 0.5 syns per serving
Original/SP - 0.5 syns per serving (serve with SP friendly sides)
WW Smart Points - 2
- 6 skinless chicken thighs, sliced into smaller pieces
- 1 onion, halved and sliced thinly
- 1 clove of garlic, crushed
- 400g/14oz of asparagus, chopped
- 1.25 cups (300ml) of hot chicken stock
- zest of a lemon
- salt and black pepper
- 1 tablespoon of arrowroot powder, tapioca starch or corn starch (1.5 syns)
- olive oil spray
- Preheat oven to 200c of 400f (gas mark 6)
- Spray a frying pan with olive oil spray frying the onions till softened
- Add the chicken thighs and garlic and continue to fry until lightly golden.
- Season with salt and pepper.
- Transfer to an oven proof dish along with the asparagus and mix
- Mix the arrowroot with a little cold water to make a paste and give it a stir, stir this into the hot chicken stock and pour over the chicken and asparagus.
- Add the zest of a lemon over the top.
- Transfer to oven and bake for approx 30 mins.
- Serve with your choice of sides
Extra Easy – 0.5 syns per serving
Original –0.5 syns per serving
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