Lemon chicken and asparagus
Lemon chicken and asparagus? It’s bright, fresh, healthy, and ready on your table in 20 minutes.
Recipe:
🍗1 lb. boneless skinless chicken breasts
🍗1/2 teaspoon salt, pepper to taste
🍗2 tablespoons of coconut butter.
🍗1 teaspoon lemon pepper seasoning
🍗1-2 cups chopped asparagus
🍗2 lemons, sliced
🍗1 cup integral whole wheat flour.
🍗2 tablespoons honey bee + 2 tablespoons coconut butter (optional)
🍗parsley for topping (optional)
Instructions Chicken:
🍗Cover the chicken breasts with plastic wrap and pound until each pieces is about a 3/4 of an inch thick.
🍗Place the flour and salt and pepper in a shallow dish and gently toss each chicken breast in the dish to coat.
🍗Melt the butter in a large skillet over medium high heat; add the chicken and saute for 3-5 minutes on each side, until golden brown, sprinkling each side with the lemon pepper directly in the pan. When the chicken is golden brown and cooked through, transfer to a plate.
Instructions Asparagus and Lemons:
🍗Add the chopped asparagus to the pan. Saute for a few minutes until bright green and tender crisp. Remove from the pan and set aside.
🍗Lay the lemon slices flat on the bottom of the pan and cook for a few minutes on each side without stirring so that they caramelize and pick up the browned bits left in the pan from the chicken and butter.
Instructions Assembly:
🍗Layer all the ingredients back into the skillet – asparagus, chicken, and lemon slices on top.
Lemon chicken and asparagus? It’s bright, fresh, healthy, and ready on your table in 20 minutes.