ONE PAN HONEY LEMON CHICKEN ASPARAGUS

ONE PAN HONEY LEMON CHICKEN ASPARAGUS Olive oil cooking spray 4 boneless, skinless chicken breasts Salt, to season ⅓ cup freshly squeezed lemon juice ¼ cup honey 1 tablespoon low sodium soy sauce (optional for added flavour) 1 tablespoon finely chopped garlic 2 tablespoons fresh chopped parsley, divided 1 teaspoon Kosher salt (or more to your tastes) ½ teaspoon cracked black pepper 4 bunches asparagus (24 spears), woody ends removed 1 lemon, sliced to garnish Preheat oven 400°F. Spray a baking sheet with cooking oil spray and arrange the chicken on the sheet. Season chicken with salt; set aside. Combine together the lemon juice, honey, soy sauce, garlic, half of the parsley, salt and pepper. Pour three quarters of the honey lemon mixture over the chicken. Arrange the lemon slices over the top. Season with extra salt and pepper, if desired. Bake for 20 minutes, or until the chicken is cooked through to your liking. Arrange the asparagus around the chicken. Pour the remaining honey lemon mixture over the asparagus; season the asparagus with salt and pepper. Return to the oven to grill or broil until the chicken is golden and cooked through, and the asparagus is cooked. Garnish with the remaining parsley. Serve with a side of rice or potatoes.