Pan Seared Garlic Chicken Breast With Asparagus
Easy to make pan-seared lemon garlic-flavored chicken breast with asparagus and cherry tomatoes, all cooked in one skillet.
Servings: 4
Ingredients
- 1½ pound Boneless skinless chicken breasts pounded to even 1⁄2 inch thickness and cut in half
- 1 pound Asparagus ends trimmed and cut in half
- 1 pint Cherry Tomatoes
- 2 tablespoons Olive Oil divided
- 2 Garlic Cloves minced
- 1 tablespoon Italian seasoning
- 1 Lemon juice and zest
- ¼ Cup Low sodium chicken broth
- Sea salt and pepper, to taste
- 2 tablespoons Fresh chopped parsley to garnish
- lemon slices to garnish
Instructions
- 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. (I 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 four glass containers and refrigerate for up to 5 days. Enjoy!
Notes
- use chicken thighs if you prefer
- avocado oil will also work
- any veggies you have on hand will work in place of the asparagus.
Nutrition
Calories: 316kcal | Carbohydrates: 13g | Protein: 41g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 219mg | Potassium: 1193mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1670IU | Vitamin C: 52.6mg | Calcium: 81mg | Iron: 4.6mg