Ingredients:

  • 5 lbs (1.15 kg) Chicken Breast, boneless, skinless, cut into 1-inch bites
  • 4 Tbsp (60 ml) Extra Virgin Olive Oil, divided
  • 1 Tbsp (15 ml) Lemon Zest (from 1 large lemon)
  • 2 Tbsp (30 ml) Fresh Lemon Juice
  • 1 tsp (5 ml) Garlic Powder
  • 1 tsp (5 ml) Dried Oregano
  • ½ tsp (2.5 ml) Dried Thyme
  • ½ cup (50 g) Finely Grated Parmesan Cheese
  • 1 tsp Fine Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • 1 large bunch (450 g) medium thickness Asparagus, trimmed
  • 1 cup (175 g) Cherry Tomatoes (optional)
  • Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to a scorching 425°F (220°C). Line a large baking sheet (approx. 18x13 inches) with parchment paper for easy clean-up.
  2. Cut the chicken breast into even 1-inch cubes. In a large mixing bowl, combine the chicken bites with 3 Tbsp (45 ml) of olive oil, lemon zest, lemon juice, garlic powder, oregano, thyme, salt, and pepper. Toss well to coat. Add the grated Parmesan cheese and toss one final time until the chicken is lightly coated and sticky.
  3. Snap off the woody, bottom ends of the asparagus spears. In the same mixing bowl (no need to wash!), toss the asparagus and cherry tomatoes (if using) with the remaining 1 Tbsp (15 ml) of olive oil, and a pinch of salt and pepper.
  4. Arrange the marinated chicken bites on one half of the prepared baking sheet, ensuring the pieces are spaced slightly apart to allow for airflow and browning. Arrange the asparagus and tomatoes on the other half of the tray.
  5. Place the tray in the preheated oven and bake for 10 minutes. After 10 minutes, gently toss the chicken bites and the vegetables separately on the tray.
  6. Return to the oven and bake for an additional 10–15 minutes, or until the chicken is golden-brown and cooked through, reaching an internal temperature of 165°F (74°C). The asparagus should be tender-crisp.
  7. Remove the tray from the oven. Let the dish rest for 5 minutes before serving. Garnish with freshly chopped parsley and serve immediately.