One Pan Lemon Garlic Chicken and Asparagus
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 1⁄3 lbs boneless skinless chicken tenderloins
- 2 tablespoons flour (or almond flour for Paleo or Whole30/low carb)
- 1 teaspoon garlic powder
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon salt
- 1 lemon (zest and juice)
- 1 tablespoon olive oil
- 2 cups asparagus, chopped
- 2 garlic cloves, minced
- 1⁄2 cup low sodium chicken broth
- 1 tablespoon white wine vinegar
directions
- 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.
- 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.
- Add the asparagus and garlic to the skillet and cook for 2-3 minutes, stirring often.
- 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.
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RECIPE SUBMITTED BY
danielle0816_7151831
las vegas, 68