One Bit of This and You Will Never Settle For Dry Chicken Again!

I love that this is an easy dish to create and also one that will taste equally amazing the following day! If there is any left that is!

End up with extra lemon juice? Just put it in an ice-cube tray and freeze for later use. If it is from fresh lemons, you wan to make sure you save every drop!

 

One Pan Lemon Chicken with Asparagus

Ingredients:

• 4 chicken breasts boneless, skinless
• 1/4 cup tapioca flour for paleo or plain gluten free flour
• 2 tablespoons olive oil
• 3/4 teaspoon sea salt plus more for seasoning
• 1/2 teaspoon ground black pepper plus more for seasoning
• 1 pound asparagus stalks ends trimmed and then cut in half
• 2 cloves garlic crushed
• 3 tablespoons fresh lemon juice
• 1/2 zest of lemon
• 1 tablespoon dijion mustard
• 1 cup chicken stock aim for a lower sodium stock
• OPTIONAL-1 tablespoon fresh parsley roughly chopped.

Directions:

1. Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness.
2. This will help the chicken cook evenly and make for more tender chicken. If your chicken breasts are extra thick you can also just cut/slice them in half.
3. Place the flour, salt & pepper in a shallow dish and gently toss the chicken breasts to coat in flour.
4. In a large skillet add 1 tablespoon of olive oil and bring to a medium high heat.
5. When the oil is hot add the chicken to the skillet and cook each side for about 5 minutes or until golden and cooked through.
6. Once cooked remove the chicken and place on a paper towel lined plate.
7. Set aside while you cook the asparagus.
8. Add the remaining 1 tablespoon olive oil in the skillet.
9. Add the asparagus stalks and sauté for a minute.
10. Add the garlic and sauté another minute longer until fragrant.
11. In a small bowl or cup whisk together the lemon juice and mustard until fully mixed.
12. Pour into the skillet with the asparagus along with the chicken stock and the zest.
13. Bring the liquid to a boil and then reduce down to a simmer.
14. Cover and let cook another 3-4 minutes or until the asparagus is tender.
15. Stir in the parsley and then add the chicken back to the pan and rotate the breasts to coat in the liquids.
16. Season with  salt & pepper as needed.
    Recipe Notes
    Calories: 183 Fat: 8g Saturated fat: 8g Carbohydrates: 12g Sugar: 3g Fiber: 2g Protein: 16g

Quick Tip:

CAULIFLOWER RICE

Fill food processor 3/4 full of cauliflower florets and pulse until reduced to the size of grains.  If you prefer to steam your cauliflower rice, you can heat about 2 tablespoons of water or veggie broth in your skillet, add the cauliflower, then cover until tender, about 2 minutes.  There you go! Cauliflower rice, who knew!

Photo and recipe courtesy of Sarah of A Saucy Kitchen