The Classic Honey Mustard Chicken with Roasted Asparagus

2 T. honey
1 T. dijon mustard
1 tsp. salt-free lemon and herb seasoning (we used lemon pepper)
4 four oz. boneless, skinless chicken breast halves
4 T. sliced almonds
cooking spray
salt and pepper
1 bunch asparagus, course end snapped
2 tsp. olive oil

Preheat oven to 400 degrees.  In a large, shallow baking dish,whisk together honey, dijon mustard and lemon and herb seasoning (we doubled the sauce, as you may recall).  Add chicken to the dish, and spoon sauce over top, until entire surface of chicken is covered.  Top each breast half with about one T. sliced almonds.  Lightly spray the surface of each piece of chicken with cooking spray and season with salt and pepper.

Arrange asparagus alongside chicken and drizzle olive oil all over asparagus, then season with salt and pepper. 

Bake for 35 minutes or until chicken is cooked through and almonds are golden brown.