Lemon Rosemary Broiled Chicken and Asparagus

Talk about YUM! I have never been an asparagus fan, but after finding this Lemon Rosemary recipe, call me a fan! This meal was a quick one to craft up and has become a staple to the menu! I wouldn't even be opposed to adding some mashed cauliflower to the mix!

 Lemon Rosemary Chicken with Lemon Zest Asparagus

Full of flavor! Full of Zest! and full of yum! Let's get cooking!

Ingredients for Chicken

2 Tablespoons coconut oil

2 chicken breasts, butterflied and cut in half

1/2 teaspoon rosemary

1 lemon

Kosher/sea salt

Black pepper

Ingredients for Asparagus

1lb asparagus

1 tablespoon coconut oil

1/2 teaspoon garlic powder

Kosher/sea salt

Black pepper

1 lemon

1 tablespoon EVOO 

First up is set your oven to broil. This will warm up as you prepare the rest of the meal. Spread Coconut Oil over the bottom of the cooking dish. Place the chicken in the dish and sprinkle with the rosemary, sea salt, and black pepper.

Slice half the lemon into thin slices. Cut those slices in half. Place half slices on top of the chicken. If desired, squeeze a little of the juice from the other half of the lemon over the top of the chicken.

Broil for approximately 10-12 minutes.

For the asparagus, chop off the ends and rinse under water. Place on a baking sheet and toss with coconut oil. Sprinkle the asparagus with the garlic powder, sea salt, and black pepper. Using the half-lemon left over from the chicken, squeeze a little of the juice over all of the asparagus. Roast for approximately 10-15 minutes. While roasting, grate the lemon half to remove the zest and set aside.

Once the asparagus is done cooking, drizzle lightly with EVOO and top with the lemon zest.

There you have it! A quick, delicious, and Paleo approved! Let me know in the comments below if you tried it and how you liked it!