Mix together the spices in a small bowl: Garlic Powder, Paprika, Salt, Black Pepper.
Cut the chicken breasts horizontally into thin fillets. Place the fillets into an oiled baking dish and season with the spice mixture.
Trim woody ends off of the asparagus. Divide and arrange on top of each chicken breast fillet.
Grate the zest from the lemon. Juice the lemon and combine with the zest and olive oil. Whisk to combine. Pour the lemon/oil mixture over the seasoned chicken breast fillets and asparagus.
Gate mozzarella cheese and sprinkle it over the top of the asparagus and chicken.
Bake until the chicken is cooked through, about 20 min.
Mince the parsley and set aside.
Switch the oven to broil for the last 1-2 min of cooking and continue until the cheese is golden.
Top the chicken and asparagus with crushed red pepper.
Divide the chicken and asparagus into servings and garnish with fresh parsley.
Notes
Try substituting smoked paprika for regular to give a bit of subtle depth to the flavor.
While the crushed red pepper give this meal just the right amount of kick, it may to be to everyone's liking. Feel free to serve it on the side.
Although the recipe did not specify to do so, I used a spritz of olive oil to prepare the baking dish. Just use one or two quick spritz and use a paper towel to evenly coat the inside of the dish. This will help keep things from sticking and make cleaning up later easier.