Name: Lemon herb chicken and asparagus
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry; 9 oz asparagus, trimmed; 1 tbsp extra virgin olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1/2 tsp dried parsley; 1/4 tsp salt; 1/4 tsp black pepper; 1/4 cup water

Instructions

Prep 20 min · Cook 3 min

Place the chicken breast between sheets of plastic wrap and pound to an even 3/4-inch thickness. Season both sides with half the salt, half the black pepper, and all the dried parsley.
Heat most of the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes, flip, and cook for 5 to 6 minutes more until golden and the thickest part reaches 165°F. Remove to a plate to rest for 3 minutes.
Add the remaining oil to the skillet along with the asparagus, the remaining salt, and the remaining black pepper. Cook, stirring often, for 4 to 5 minutes until tender-crisp.
Reduce heat to medium. Add the garlic and cook for 1 minute until fragrant. Pour in the water and lemon juice, scraping any browned bits from the bottom of the pan. Simmer for 1 to 2 minutes until reduced by half and glossy.
Slice the rested chicken. Return the chicken slices and any resting juices from the plate to the skillet. Add the lemon zest and toss with the asparagus and sauce to coat.

Nutrition

Ingredients

Instructions

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