One Pan Lemon Garlic Chicken and Asparagus Recipe
reprinted with permission from Slender Kitchen
Makes 4 servings
1.33 lbs. boneless skinless chicken breast tenderloins
2 tbsp. flour (or almond flour for Paleo/Whole30/low carb)
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. salt
1 lemon (zest and juice)
1 tbsp. olive oil
2 cups asparagus, chopped
2 cloves garlic, minced
1/2 cup low sodium chicken broth
1 tbsp. white wine vinegar
1. Combine the flour, garlic powder, lemon zest (save the juice), salt, and pepper. Toss the chicken with this until all the pieces are just coated.
2. Heat the olive over medium high heat. Add the chicken and cook on each side for 2-3 minutes until browned. Remove and set aside.
3. Add the asparagus and garlic to the skillet and cook for 2-3 minutes, stirring often
4. Add the chicken broth and vinegar to the skillet. Stir and scrape any browned bits off the bottom of the pan. Add the chicken and let simmer for 5-10 minutes on low heat or until chicken is fully cooked. Squeeze lemon juice over top.
239 calories, 5 g fat, 1 g saturated fat, 10.0 g carbohydrates, 2 g sugar, 38 g protein, 2 g fiber, 360 mg sodium, 2 SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes