5 ingredients or less!
Magical words when making your meal plan…this dish is so simple I leave it for the nights I have to work late and the C-man has no trouble making this! I added a side salad for more greens with the most delicious homemade honey mustard dressing – but that’s another day another post!
I don’t like scrolling through blog posts of 45 pictures just to get to the recipe plus I just don’t have time to take 4 pictures let alone 45 – I don’t think you need to see a photo of me snapping the ends from the asparagus to figure this out 😘
I also don’t really know how to do the cool stuff where you can print the recipe on a 3×5 card so you’ll just have to read this blog all the time to get your recipe!
- 1lb boneless skinless chicken breasts
- Lemon pepper
- 2 T olive oil
- 1 bunch asparagus – ends snapped
- 2 sliced lemons
- 2 T honey
- S&P to taste
Ok that’s more than 5 ingredients but let’s discount olive oil and the seasonings deal??
Flatten or halve chicken breasts and season with S&P – heat olive oil over medium heat and cook chicken 7-10 minutes or until you’re convinced there’s no salmonella in there! Season with lemon pepper in the pan and flip often and watch the chicken turn a yummy golden shade.
Remove chicken and add asparagus to the pan – sauté until bright green and crisp-tender (Yes it’s a real thing – one minute too long and you have soggy spears – premature removal and it’s like eating dental floss) – remove perfectly cooked asparagus and add lemons and honey to the pan and allow slices to carmelize – scrape the browned bits from the chicken and slide the lemons around to pick up the pieces. You may need to add a little more olive oil to prevent sticking. Add chicken and asparagus back in the pan and toss all ingredients to coat with the honey-lemon flavor! Make it look pretty before you serve by stacking nicely – or don’t and just go for it!
Fix approved for 1R 1G and 1tsp