Asian Coconut 5 Spice Chicken & Asparagus

• 2/3 cup unsweetened coconut milk
• 1/4 cup honey
• 2 TBSP lime juice
• 1/4 cup soy sauce
• 2 cloves of garlic, minced
• 2 TBSP Chinese 5 Spice powder
• 2 large chicken breasts, quartered, then pounded thin
• 1 bunch fresh asparagus

In a small bowl, whisk together all of the marinade ingredients {everything up top except the chicken and asparagus.} Reserve 1/4 cup of the marinade for the asparagus.

Pound the chicken breasts very thin.

Now, we are a family of 6, but we don’t eat a lot of meat at each meal. So what I did was divide the chicken and remaining marinade into 2 separate ziplock bags. One was for tonight’s dinner. The other I labeled then put in the freezer for a future dinner. As the chicken thaws in the bag it marinates and is perfect by dinnertime!

Wash and cut off the tough ends of the asparagus. Place the stalks in a large ziplock bag, along with the 1/4 cup reserved marinade. Seal the bag and mix by lightly shaking until all the veggies are coated.

Store both the chicken and the asparagus in the fridge for at least a couple hours. I try and turn the bags over/ shake around the marinade every 30-45 minutes to make sure it’s all evenly coated.

Preheat the oven to 400 degrees. Lay a piece of parchment paper out on a cookie sheet. Dump the asparagus and marinade out onto the paper and spread so that no asparagus overlaps.

Bake for 15 minutes, then broil for an additional 2-3 minutes.

At the same time you’re preheating the oven, set a large skillet on medium heat on the stove. Add in about 2 TBSP sesame oil {or olive oil if you don’t have sesame oil.}

Dump the bag of chicken and marinade in and cook, covered for about 6-7 minutes per side.