3 boneless, skinless chicken breasts
1/3 cup fresh squeezed lemon juice
1/4 cup raw honey
3 Tbsp coconut amino, or low sodium soy sauce
1 Tbsp fresh garlic, minced
2 Tbsp fresh chopped parsley
1/2 tsp sea salt
½ tsp ground pepper
10 ounces cherry tomatoes
4 bunches asparagus (24 spears), thick ends removed
2 Tbsp avocado oil, or olive oil
1 lemon, sliced to garnish
Preheat oven 400°f. Spray a baking sheet with cooking spray and arrange the chicken on the sheet. Season chicken with sea salt; set aside.
Combine fresh lemon juice, honey, soy sauce, garlic, parsley, salt and pepper. Pour half of the honey lemon mixture over the chicken.
Bake for 20 minutes in your preheated oven, or until the chicken is cooked through. Arrange the asparagus and the cherry tomatoes around the chicken. Drizzle with extra virgin olive oil and season with salt and pepper. Return to the oven to oven on “broil” until the chicken is golden, and the asparagus is cooked, about 6-8 minutes.
Garnish with fresh chopped parsley and lemon slices and serve with a drizzle of the remaining untouched honey garlic sauce.
Source : Allrecipes.com