Lemon Garlic Chicken and Asparagus
Gluten-Free, Dairy-Free · Main Course
30 min
Cook time
4
Servings
390
Calories
6
Steps
- Season the chicken: Pat the chicken dry. Toss with 1 tbsp oil, paprika, oregano, half the garlic, 1/2 tsp salt, and pepper. Let it sit while you trim the asparagus.
- Sear the chicken: Heat a large skillet over medium-high. Cook the chicken 5 to 6 minutes per side until golden and the thickest part is cooked through. Move to a plate.
- Char the asparagus: Add the remaining 1 tbsp oil. Add asparagus and a pinch of salt. Cook 3 to 4 minutes, turning once, until bright green with browned spots.
- Add the peppers: Push asparagus to the side. Add peppers. Cook 2 to 3 minutes until they soften and pick up some color.
- Finish with lemon: Lower heat. Stir in the rest of the garlic for 20 seconds. Add lemon zest and juice. Nestle the chicken back in and spoon the pan juices over everything.
- Serve: Top with parsley. Eat as-is, or add a small scoop of rice and a spoon of yogurt if you like.
Recipes are for general inspiration and may not fit every dietary need. Consult a professional for medical or allergy-related guidance.
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