Whole30 Cream of Asparagus Baked Chicken

This whole30 meal is so simple and the perfect blend of hearty and healthy. If you love creamy asparagus, you'll love this! Low carb and packed with veggies



  1. Preheat oven to 375 degrees
  2. Wash and pat dry the asparagus and reserve ten stalks. Dump the remaining asparagus on a large baking sheet
  3. Cut the onion into large chunks, separating the onion layers and sprinkle on top of the lined asparagus
  4. Drizzle 1 tablespoon olive oil over the asparagus and onion and coat evenly (I used my hands)
  5. Bake for 20 minutes. In the meantime, cut the reserved asparagus into thirds and set aside
  6. 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
  7. Place the chicken breasts into a greased 8×8 baking dish and add the cut asparagus
  8. Pour the creamed puree on top and spread evenly
  9. Add the grape tomatoes to top then cover the dish with tinfoil
  10. 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
  11. If desired, set the dish under a broiler on high for an additional 5 minutes to roast the top