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.