In a mixing bowl add chicken, garlic, and sprinkle with Italian seasoning, salt, and pepper. Drizzle with 1 Tbsp of olive oil and stir well to coat.
Heat the remaining oil in a large skillet over medium heat. Add chicken and cook for 4-5 minutes, then flip and cook for another 5 minutes, or until almost cooked through. (will finish it together with the rest of the ingredients.)
Stir in asparagus, cherry tomatoes, broth, lemon juice, and zest. Lower the heat, place a lid on and cook, for 4-6 minutes or until chicken is tender cooked through and no longer pink on the inside.
Garnish with fresh chopped parsley and lemon slices. Serve immediately or divide among 4 glass containers and refrigerate for up to 5 days. Enjoy!
Notes
Nutritional facts:Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.