Baked Chicken And Asparagus Delight Recipe

About this recipe

A high-protein dinner featuring tender chicken breasts baked with creamy asparagus and mushrooms, topped with crunchy almonds for a satisfying finish.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 500 ml Amul Taaza Milky Milk
• 100 g Sambar Onion Peeled
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 250 g Zucchini Green
• 200 g Livyor Raw Sunflower Seeds
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Preheat the oven to 350°F (175°C). Spray a 13 x 9-inch baking dish with non-stick cooking spray.
2. 2. Arrange 4 chicken breasts evenly in the prepared baking dish.
3. 3. Drain and layer 1 can of asparagus over the chicken breasts.
4. 4. In a mixing bowl, combine 5 oz milk, 1/4 cup olive oil (melted), 8 oz sliced zucchini, 1 finely chopped onion, 2 tsp soy sauce, 1/2 tsp pepper, and 1 can of cream of asparagus soup. Stir until well blended.
5. 5. Pour the mixture evenly over the chicken and asparagus in the baking dish.
6. 6. Bake in the preheated oven for 30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
7. 7. Sprinkle 1/2 cup sunflower seeds over the dish during the last 5 minutes of baking.
8. 8. Remove from the oven and let rest for 5 minutes before serving. Serve warm.