Chicken and Asparagus Bake
Prep time: 
Cook time: 
Total time: 
Serves: 4
This recipe is gluten free, dairy free, paleo, whole30, Slimming World and Weight Watchers friendly

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
  1. Preheat oven to 200c of 400f (gas mark 6)
  2. Spray a frying pan with olive oil spray frying the onions till softened
  3. Add the chicken thighs and garlic and continue to fry until lightly golden.
  4. Season with salt and pepper.
  5. Transfer to an oven proof dish along with the asparagus and mix
  6. 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.
  7. Add the zest of a lemon over the top.
  8. Transfer to oven and bake for approx 30 mins.
  9. Serve with your choice of sides
This recipe is gluten free, dairy free, Whole30, paleo, Slimming World (SP) and Weight Watchers friendly

Extra Easy – 0.5 syns per serving
Original –0.5 syns per serving

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Nutrition Information
Serving size: 1 Calories: 247 Fat: 8.1g Saturated fat: 0 Carbohydrates: 10.7g Sugar: 4.3g Fibre: 3.2g Protein: 32.9g
Recipe by Slimming Eats at