• Preheat the oven to 450° F.
• To marinate chicken, place olive oil, the juice of one lemon, and lemon pepper seasoning into a storage sized zip bag and mix well to combine. Add in the chicken and mix/shake well to coat the chicken, marinating in the fridge for 30 minutes to an hour.
• Wash and chop asparagus, taking 2 inches off of the bottom (thicker) end, and lay asparagus (without overlapping) on a foil-lined baking sheet. Toss in olive oil, salt, and pepper until evenly coated.
• Place chicken (keeping reserved marinade) in the center of the pan next to the asparagus. Drizzle the remaining marinade over the chicken and asparagus to impart flavor!
• Bake for 20 minutes or until chicken is no longer pink in the center of the thickest piece, and its juices run clear.
• While the chicken and asparagus are roasting, chop up button mushrooms and 2 cloves of garlic.
• In a sauce pot on medium heat on the stove, add 5 cups of chicken broth, the risotto mix, and garlic.
• Bring to a boil and then simmer uncovered on medium-low heat for 18 minutes.
• Add the quartered mushrooms about 5 minutes into simmering, adding more liquid if needed, and stirring occasionally.
• Finish with butter and cheese!

Notes:

• You can use either cut of chicken listed, I used the chicken tenderloins for this version. If using a bigger or thicker cut of chicken, add 5-10 minutes of time in the over for proper cooking.
• You can sub out asparagus for any good roasting vegetable (squashes, carrots, beans, etc.). Get creative!
• If you can’t find a risotto packet like I used, feel free to substitute a rice packet instead.
• If after 18 minutes, you find there's still too much liquid in the risotto, turn the heat up to medium until the risotto has absorbed most of the liquid.