If I could watch the Grinch year-round I would. He’s my favorite animated character of all time. How can you not love that grumpy little man, and his dog Maxx? I love him so much, that I have a framed photo of him on our mantle every year during the holidays. #obsessed. So even though it’s March, he still holds a special place in my heart and I’m sure he’d approve of this Whole30 cream of asparagus baked chicken.
As soon as I made that creamy asparagus base, I thought, “Grinch. This is sooooo Grinch”. Maybe it was the color, maybe I was just missin’ my dear friend. But one thing is for sure, as cranky as that weird-looking animal/man is (really, what IS he??), his heart would grow three sizes if he tasted this Whole30 cream of asparagus baked chicken. I’m sure he’s just in a foul mood all the time because he can’t come out and hang when it’s asparagus season. I mean, I’d be pretty ticked off about that too.
I was so OCD about the Grinch this Christmas that I proposed Grinch family movie night for like ten days straight, just so I could pass on the Grinch obsession to my toddler. Sometimes when I turn the TV on, he’ll say, “Grinch? GRINCH?!” and let me tell you – proud momma moment. He isn’t potty trained yet, sometimes picks his nose, and lately has a fit about everything, but none of that matters – HE LOVES THE GRINCH.
He also loved this easy meal that was packed with veggies and rich, creamy flavor. The color threw my husband off a bit, but not my toddler. I loved how easy it was to make. No promises on a 20-minute meal from prep to plated for this yummy dinner, BUT I will promise the steps to make it are so ridiculously easy, it will motivate even the most basic Who-Hash lovin’ cook to try and make something homemade and delicious.
Whole30 Cream of Asparagus Baked Chicken
To start, wash and pat dry one pound of asparagus. Reserve ten asparagus stalks and dump the rest on a large baking sheet. Cut one medium onion into large chunks (separating the onion layers and sprinkling on top of the lined asparagus. Drizzle with 1 tablespoon olive oil and bake at 375 for 20 minutes. In the meantime, cut the reserved asparagus into thirds and set aside.
Transfer the roasted asparagus and onions into a blender, then add 1/2 cup coconut cream (full-fat coconut milk at the top of the can), 1/2 cup chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon garlic powder. Blend until creamy.
Place four chicken breasts into a greased 8×8 baking dish and add the cut asparagus. Pour the creamed puree over the mixture and spread evenly. Then add 1/2 cup grape tomatoes to top. Cover the dish with tinfoil and bake at 375 degrees for 30 minutes. Remove the tinfoil from the dish and bake another 12-15 minutes, until the tomatoes start to blister, or ‘pop’ once you poke them. If desired, set the dish under a broiler on high for an additional 5 minutes to roast the top.
This hearty and healthy Whole30 dish is so uniquely different than the usual Whole30 meal rut. It may look like a Christmas tree, but I think the color is brilliant any time or year! Love ‘comfort food’ Whole30 style meals? You have to try this paleo tomato basil beef goulash with eggplant, Whole30 sloppy joe bowls, cream of celery and mushroom baked chicken, A1 inspired slow cooker beef roast, or this potato and fennel baked chicken casserole.
Time Saver Tip
Roast the asparagus and onion beforehand and pre-make the asparagus cream, then store in the refrigerator until ready to bake. Use any leftover cream you may have to top any grilled protein later!
Whole30 Cream of Asparagus Baked Chicken
- Yield: 4 1x
- 4 chicken breasts
- 1 pound asparagus
- 1 medium onion
- 1 tablespoon olive oil
- 1/2 cup coconut cream (full-fat coconut milk at the top of the can)
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/2 cup grape tomatoes
- Preheat oven to 375 degrees
- Wash and pat dry the asparagus and reserve ten stalks. Dump the remaining asparagus on a large baking sheet
- Cut the onion into large chunks, separating the onion layers and sprinkle on top of the lined asparagus
- Drizzle 1 tablespoon olive oil over the asparagus and onion and coat evenly (I used my hands)
- Bake for 20 minutes. In the meantime, cut the reserved asparagus into thirds and set aside
- Once the asparagus is done, transfer the roasted asparagus and onions into a blender and add the coconut cream, chicken broth, salt, and garlic powder. Blend until creamy
- Place the chicken breasts into a greased 8×8 baking dish and add the cut asparagus
- Pour the creamed puree on top and spread evenly
- Add the grape tomatoes to top then cover the dish with tinfoil
- Bake at 375 degrees for 30 minutes. Remove the tinfoil from the dish and bake another 12-15 minutes, until the tomatoes are starting to blister, or ‘pop’ once you poke them
- If desired, set the dish under a broiler on high for an additional 5 minutes to roast the top