Lemon Chicken and Asparagus Skillet

Lemon Chicken and Asparagus Skillet

I like to learn new things. Really I do. And let me tell you, I learned a lot of new things after we had this lemon chicken asparagus skillet with quinoa for dinner the other night.

Lemon Chicken and Asparagus Skillet

For example, I learned my that my picky 2 year old will gobble this meal up, and that does wonderful things to relieve the mom guilt that I have at almost all times. Mom guilt is so real. I feel bad about the amount of junk that she consumes. So when she eats a meal like this lemon chicken asparagus skillet, I suddenly feel like a rock star. Like I am super mom, cape and all. Then she goes and gets her finger stuck in a computer fan (true story) and the super mom feeling is gone.

Lemon Chicken and Asparagus Skillet

What else did I learn with this one? Well, quinoa is up there with Rice Krispies. A good friend of mine once compared Rice Krispies to the glitter of the food world because when you feed them to a toddler they get everywhere. Well, I was wrong. Quinoa is the true glitter of the food world. Goose got this stuff everywhere. On the other side of the dining room table, under the sink, I even found some stuck to the side of her crib.

I don’t know.

Lemon Chicken and Asparagus Skillet

And, to top of the learning experience. I learned it is really hard to get quinoa out of the slats between hardwood floor. Like really hard. It gets stuck all down in the grooves so I kind of had to dig it out. Now if it was only a piece or two of quinoa, no big deal. But Goose went nuts with this stuff and flung it all over the place. It was kind of like that Oprah meme. “And you get quinoa, and you! Quinoa for everyone!”

Oh well, still worth it for that perfect moment of feeling like super mom. Plus, this lemon chicken asparagus skillet is awfully tasty and so easy to make. It’s full of big flavors like rosemary and bright lemon. Then it has a background of crisp white wine and a salty hint of Parmesan cheese. And the garlic? Oh yes.

Lemon Chicken and Asparagus Skillet

As for easy to make, this lemon chicken and asparagus skillet comes together in 30 minutes, making it perfect for crazy weeknights.

Last perk? Totally healthy. This meal is naturally gluten free, full of protein, and has only a little bit of fat. But don’t worry, the health factor doesn’t negate the big spring flavors.

Lemon Chicken and Asparagus Skillet

And a bonus aside from feeling like a super mom? This meal helps me get over the perma state of seasonal lag I live in. In my mind, it’s literally always fall. Point and case: I just bought myself a new box of pumpkin spice chai tea yesterday because I am that kind of basic. I feel like I should be making an Autumn Chicken Skillet. This lemon and asparagus chicken skillet feels like that meal, but it’s super bright and refreshing for spring.

Lemon Chicken and Asparagus Skillet

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• Author: Seasoned Sprinkles
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Lemon Chicken and Asparagus Skillet makes a perfect early spring meal.

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Ingredients

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For the Chicken and Asparagus

• 1 pound of boneless skinless chicken cutlets
• 1 pound of asparagus, trimmed and cut into thirds
• 1 tbs olive oil
• 1 tbs butter
• 3 cloves of garlic pressed
• 1 tbs Italian seasoning
• juice of 1 lemon
• 2 sprigs of fresh rosemary
• 3/4 cup of dry white wine
• salt and pepper to taste
• 1/2 cup of grated Parmesan cheese

For Quinoa

• 1 cup of uncooked quinoa
• 2 cups of chicken stock
• 1/2 cup of white wine
• 1 bay leaf

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Instructions

1. Add the liquid and quinoa to a medium sauce pan. Add the bay leave. Cook over medium heat, bringing it to a simmer. Stir occasionally. Let cook for 20 minutes or until the liquid is absorbed.
2. While the quinoa is cooking, heat the a large skillet with the oil and butter over medium to medium high heat. While the butter is melting, season both sides of the chicken with Italian seasoning and salt and pepper. Place the chicken into the hot skillet and let cook for 4 to 5 minutes. Flip and cook an additional 4 to 5 minutes on the other side. After flipping, season the asparagus with salt and pepper and add the asparagus to the pan, around the chicken. Make sure to periodically flip the asparagus. Add the 3 pressed garlic cloves, lemon juice, rosemary, and white wine. Bring the liquid to a slow simmer and let simmer for 3-4 minutes, and finish by stirring in half a cup of grated Parmesan cheese. Serve the chicken over the quinoa.

• Category: dinner
• Cuisine: American

Nutrition

• Serving Size: 4

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