Lemon chicken and asparagus

Lemon chicken and asparagus? It’s bright, fresh, healthy, and ready on your table in 20 minutes.


🍗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.

Ranch dressing

Perfectly tangy, creamy homemade ranch dressing tastes better than anything you could buy in a store.


✔1 cup greek yogurt, unsweetened.

✔ ½-1 teaspoon garlic powder.

✔ ½-1 teaspoon onion powder.

✔ ½ tablespoon fresh or dried chopped parsley.

✔ ½ tablespoon fresh or dried chopped chives.

✔ ¼ tablespoon fresh or dried dill.

✔ ½ small lemon, juiced.

✔ ¼ teaspoon pepper.

✔ ¼ teaspoon salt.

✔ ½ cup almond milk, unsweetened.


Whisk together the yogurt and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. Enjoy!