Pechuga de pollo al horno con salsa de limón y miel y espárragos trigueros

Hey everyone, it's John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Pechuga de pollo al horno con salsa de limón y miel y espárragos trigueros. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Pechuga de pollo al horno con salsa de limón y miel y espárragos trigueros is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pechuga de pollo al horno con salsa de limón y miel y espárragos trigueros estimated approx 35min.

To begin with this particular recipe, we must first prepare a few components. You can cook Pechuga de pollo al horno con salsa de limón y miel y espárragos trigueros using 9 ingredients and 4 steps. Here is how you cook it.

Receta de Pinterest. Se puede acompañar con arroz o patatas.

Ingredients and spices that need to be Make ready to make Pechuga de pollo al horno con salsa de limón y miel y espárragos trigueros:

1. 1 pechuga de pollo
2. 12 espárragos trigueros
3. 2 limones
4. 1/4 taza miel
5. Aceite de oliva
6. Sal
7. Pimienta negra
8. 1 cucharadita ajo bien picado
9. 2 cucharaditas perejil

Steps to make to make Pechuga de pollo al horno con salsa de limón y miel y espárragos trigueros

1. Precalentar el horno a 200C. En la bandeja colocamos una sábana de papel para horno. Pintamos la bandeja con aceite de oliva, cortamos la pechuga de pollo en dos partes y las colocamos en la bandeja. A continuación salamos el pollo al gusto y lo pintamos con aceite de oliva.
2. En un pequeño bol, mezclamos zumo de 1 limón con la miel, el ajo, la pimienta negra (al gusto) y un poco del perejil. Echamos 3/4 de la salsa sobre las pechugas de pollo. A continuación cortamos 2 rodajas de limón y las colocamos sobre las pechugas.
3. Cubrimos las pechugas con papel albal y ponemos la bandeja en medio del horno. Cocinamos durante 20 min. Mientras tanto, cortamos la parte final dura de los espárragos trigueros, los pintamos de aceite y los salamos.
4. Pasados los 20 min, colocamos los espárragos en la bandeja alrededor del pollo y echamos sobre los espárragos la salsa sobrante. Cocinamos 10 min más y después echamos el perejil que queda sobre la pechuga de pollo y los espárragos.

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