Ingredients:

  • 5 lbs Boneless, Skinless Chicken Breast (cut into 1-inch cubes)
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 4 cloves Garlic (finely minced or grated)
  • 1 tsp Dried Oregano
  • ½ tsp Dried Thyme
  • 1 tsp Kosher or Sea Salt (plus more for seasoning)
  • ½ tsp Freshly Ground Black Pepper
  • 1 large bunch Fresh Asparagus Spears (ends trimmed)
  • 1 tbsp Olive Oil (for tossing)
  • 2 tbsp Freshly Grated Parmesan Cheese (Optional, for finishing)
  • 2 tbsp Chopped Fresh Parsley (for garnish)

Instructions:

  1. Dice the chicken breast into even 1-inch cubes and place them in a medium bowl.
  2. Mix the Marinade: In a small bowl, whisk together the 3 tbsp olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. Pour the marinade over the chicken bites and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes, or proceed immediately if short on time.
  3. Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper.
  4. Prep and Season Asparagus: Wash the asparagus spears and snap off the woody ends. Place them in a separate bowl. Drizzle with the remaining 1 tbsp of olive oil and a pinch of salt and pepper. Toss gently.
  5. Arrange the Pan: Spread the marinated chicken pieces evenly over one half of the prepared sheet pan, ensuring space between pieces. Spread the seasoned asparagus spears evenly over the other half.
  6. Bake: Place the pan in the preheated oven and bake for 10 minutes. Quickly remove the pan, turn the chicken pieces, and flip the asparagus spears. Return to the oven and cook for another 10–15 minutes, until the internal temperature registers 165°F (74°C).
  7. Remove the pan from the oven and allow the chicken to rest on the pan for 5 minutes.
  8. Garnish and Serve: Sprinkle the grated Parmesan cheese (if using) and chopped fresh parsley evenly over the hot chicken and asparagus before serving immediately.