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–+ servings
Plate with roasted spring chicken thighs, grilled asparagus, and lemon wedge

Spring Chicken and Asparagus

A light and fresh dish perfect for spring, featuring tender chicken and crisp asparagus.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Asparagus
  • 1 lb asparagus trimmed
  • 1 tbsp butter
  • 1 tbsp lemon juice

Equipment

  • Large skillet
  • Cutting board

Method
 

  1. Season the chicken breasts with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-7 minutes per side, or until fully cooked. Remove from the skillet and set aside.
  3. In the same skillet, melt the butter. Add the asparagus and cook for 3-4 minutes, stirring occasionally, until tender.
  4. Drizzle lemon juice over the asparagus and stir to combine.
  5. Serve the chicken with the asparagus on the side.

Nutrition

Calories: 250kcalCarbohydrates: 8gProtein: 30gFat: 10gSaturated Fat: 3gCholesterol: 85mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 10mgCalcium: 4mgIron: 2mg

Notes

For extra flavor, add minced garlic to the asparagus while cooking.

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