Stuck on meal prep?
This June, were devoting the month to seasonal produce, focusing on a different starring veggie each week.
For her, that tends to be chicken.
(In this case, the roasted asparagus, in particular.)
Keep reading for the Sunday recipe as well as a whole weeks worth of meals with asparagus.
Preheat the oven to 375 F.
2.
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Stand the serving of asparagus up in a large mason jar or tall glass with the cut-side down.
Remove the vegetable mix from the bowl and spread out evenly onto a large parchment paper-lined baking sheet.
Roast in the oven for about 45 minutes.
Once the set-aside asparagus cools, place it into an air-tight container and store in the refrigerator.
Reserve half of remaining roast vegetables for your wrap tonight.
Store the other half in the refrigerator in a sealed glass container for use later in the week.
Place breasts onto a cutting board.
Slice the chicken breasts lengthwise in half and place in a large skillet.
Do not overlap chicken pieces.
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Pour a tablespoon of olive oil over the chicken in the pan.
Cook the chicken over medium-high heat.
Flip each chicken breast over once the underside is golden brown, about six minutes per side.
Remove chicken from the pan and let cool on a clean cutting board.
When the chicken has cooled, slice two pieces of the breasts diagonally into strips.
To assemble the wrap:1.
Lay the tortilla out flat on your countertop.
Spread half the quantity of the hummus over each tortilla, leaving a half-inch border around the edges.
Eat this for dinner on Sunday.
Simply combine them in a small bowl and whisk until blended.
Then, drizzle it on top of your salad.
After roughly two minutes, add the chopped asparagus and tomato to one side of the egg mixture.
Cook for two final minutes before plating it and digging in.
Wednesday: chicken crispy breaded asparagus
To make this happy meal, take out three shallow dishes.
In a second shallow dish, beat two eggs and season with black pepper.
In the third dish, stir together three-fourths cup breadcrumbs and half cup Parmesan.
Lastly, roll in the breadcrumbs and parmesan mix.
Arrange asparagus on a foil-lined baking sheet without overcrowding.
Cook in the oven at 425F for 10 minutes, turning once.
While the asparagus is in the oven, heat up a leftover serving of chicken in the microwave.
Once theyre both warm and ready, dinner is served!
Then, transfer the pasta to the bowl with reserved pasta water.
Toss together until combined, and eat.
For a finishing touch, add a little lemon juice and Parmesan cheese and blend for one more minute.
Then, pour it into a bowl and enjoy.
Join Well+Goods Cook With Us group for more healthy meal ideas.
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