Garlic Lemon Chicken

Ingredients

1.33 lbs. boneless skinless chicken breast tenderloins

2 tbsp. flour (or almond flour for Paleo/Whole30/low carb)

1 tsp. garlic powder

1/2 tsp. pepper

1/2 tsp. salt

1 lemon (zest and juice)

1 tbsp. olive oil

2 cups asparagus, chopped

2 cloves garlic, minced

1/2 cup low sodium chicken broth

1 tbsp. white wine vinegar

Never Lose Track of Your Favorite Recipes.

Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.

Get the Free iOS App

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.