Chicken, Portobello Mushrooms, and Asparagus

Ingredients

1-2 chicken breasts (or an equivalent amount of breast meat in tenders)
2-3 tbsp olive oil
2 cloves garlic, roughly chopped
1 clove garlic, minced
1/4 cup onion, chopped
1/4 tsp salt
1/4 tsp pepper
1/2 pound asparagus
2 portobello mushrooms, sliced
3 tbsp butter

Directions

1. Pre-heat oven to 350*.
2. Put 1-2 tbsp olive oil with roughly chopped garlic and onion in a baking dish. Put onion in, turning it over once to make sure there is olive oil on both sides. Cover with foil. Bake for 30-60 minutes, depending on the size of your chicken pieces, until the chicken is cooked through and starting to brown on the bottom.
3. Remove the chicken from the oven and keep it covered to keep it warm.
4. Toss asparagus with remaining olive oil, salt, and pepper. Spread on a cookie sheet and bake in 350* oven for 10-15 minutes.
5. While the asparagus is roasting, melt butter in a skillet. Add the minced garlic and mushrooms. Sautee until the mushrooms are soft.
6. Remove asparagus from the oven. Serve along side the chicken, covered in the mushrooms.