Name: Lemon herb chicken and asparagus
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken breast, cut into 1-inch pieces; 11 oz asparagus, trimmed and cut into 2-inch pieces; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 1/2 tsp dried basil; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

440 calories

Protein: 50g; 45% of calories
Carbs: 20g; 18% of calories
Fat: 19g; 37% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 0 min

Toss the chicken pieces with the dried basil, half the salt, and the black pepper until evenly coated.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer and cook for 4 minutes, flip, and cook for 2 minutes more. Done when opaque in the center, 165°F.
Add the asparagus, garlic, and the rest of the salt to the skillet. Cook, stirring often, for 5 minutes until the asparagus is bright green and tender.
Pour in the lemon juice and stir for 1 minute, scraping any browned bits from the bottom of the pan to coat the chicken and vegetables.

Nutrition

Ingredients

Instructions

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