A simple chicken and asparagus dish served over mushroom risotto, perfect for a budget-friendly dinner. This recipe emphasizes easy preparation and flavorful ingredients, all within a $10 budget.
1: Preheat oven to 400°F.
2: Season chicken with pepper, garlic powder, onion powder, and paprika; avoid adding salt.
3: Cook chicken on medium-low heat on a greased pan until fully cooked.
4: Wash and cut the bottom/tough stem of asparagus.
5: Coat asparagus in olive oil and season with pepper, garlic powder, onion powder, and paprika; avoid adding salt.
6: Cook asparagus in the oven at 400°F for 15 minutes.
7: Follow the directions on the pouch for the mushroom risotto.
8: Follow the instructions on the pouch for the gravy.
9: Once everything is done, plate and top with dried chives before serving.
