Whole30 Cream of Asparagus Baked Chicken
- Yield: 4 1x
Scale
Ingredients
- 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
Instructions
- 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