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🍽️ Chicken breast with mushrooms, asparagus and spring onions

396 kcal · 30 min · 4 servings

Ingredients

• 500 g asparagus
• 4 chicken breast fillets (approx. 140 g each)
• 400 g mushrooms
• 6 spring onions
• 3 tbsp olive oil
• salt
• pepper (from the mill)
• 80 g grated cheese (e.g. Parmesan)
• 2 tbsp chive rings

Instructions

1. 1. Peel the asparagus.
2. 2. Steam the asparagus for about 15 minutes, but keep it slightly crunchy.
3. 3. Rinse the asparagus under cold water to stop the cooking process.
4. 4. Cut the asparagus into 3 to 4 centimeter long pieces.
5. 5. Preheat the oven to 220 degrees Celsius using top and bottom heat.
6. 6. Wash the chicken breasts.
7. 7. Pat the chicken breasts dry with a kitchen towel.
8. 8. Cut the chicken breasts into bite-sized pieces.
9. 9. Clean the mushrooms.
10. 10. Halve or quarter the mushrooms depending on their size.
11. 11. Wash the spring onions.
12. 12. Remove the tough ends of the spring onions.
13. 13. Slice the spring onions diagonally into thin rings.
14. 14. Line a baking tray with baking paper.
15. 15. Place the asparagus, chicken pieces, and mushrooms on the baking tray.
16. 16. Distribute everything evenly on the tray.
17. 17. Drizzle the oil over the vegetables and meat.
18. 18. Season the dish with salt and pepper.
19. 19. Bake the dish in the oven for about 10 minutes.
20. 20. Take the tray out of the oven.
21. 21. Mix all ingredients well together.
22. 22. Sprinkle the Parmesan over the dish.
23. 23. Sprinkle the sliced spring onions over it.
24. 24. Put the tray back in the oven for another 5 to 10 minutes.
25. 25. Bake until it is golden brown.
26. 26. Fill the dish into portion bowls as you like.
27. 27. Garnish with chives if desired.

Nutrition per serving

• kcal: 396
• Protein: 59 g · Fett/Fat: 15 g · Carbs: 6 g