ONE PAN LEMON GARLIC CHICKEN AND ASPARAGUS

One Pan Lemon Garlic Chicken and Asparagus image

Provided by danielle0816_7151831

Categories Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 250.5, Fat 6.3, SaturatedFat 1.2, Cholesterol 87.5, Sodium 416.1, Carbohydrate 9.6, Fiber 2.5, Sugar 1.6, Protein 38.6