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Baked basil chicken over fresh greens and asparagus recipe

Basil Chicken Over Fresh Greens and Asparagus

Prep Time 45 mins
Course Dinner, Lunch, Main Course
Cuisine American
Servings 2


  • 2 boneless, skinless chicken breast halves 3/4 lb, approx. 4-6 oz each
  • 1 lb asparagus spears
  • 2 green onions both white and green parts, chopped
  • 1/8 cup extra virgin olive oil
  • t tbsp white wine vinegar
  • 1 tsp fresh ginger finely chopped
  • 1 tsp fresh basil finely chopped (or 1-2 tsp dried basil)
  • 3 cups fresh spinach or fresh greens of choice


  • Rinse the chicken breasts in cool, running water; pat dry using paper towel. Cut away any visible or excess fat.
  • In a medium-size glass bowl, combine the green onion, olive oil, vinegar, fresh ginger, and fresh (or dried) basil; whisk together to create the marinade.
  • Arrange the chicken breasts in a shallow baking dish, and pour the marinade over the chicken, turning to coat. Cover with plastic wrap, and place the marinating chicken in the refrigerator for 30 minutes.
  • Preheat oven to 375°F. Line a rimmed baking sheet with aluminum foil. Place the chicken breasts on the foil-lined baking sheet, and arrange the rinsed/dried asparagus spears around the chicken breasts. Place the baking sheet in the preheated oven.
  • Bake the chicken/asparagus for 35-45 minutes or until the asparagus is fork tender and the chicken breasts are cooked through and juices run clear.
  • To serve, place a baked chicken breast on each plate, and serve over a bed of fresh spinach or preferred greens and serve alongside 3-4 spears of asparagus.
  • Store the remaining in the sealable containers to be used for lunch the following day.