Monday, February 15, 2010

New recipe, trying asparagus! "kitchen diva's lemon chicken with asparagus"

We tried this recipe for lunch today and I have to say it was absolutely delicious. Believe it or not I have never tried asparagus before and neither have the children, and we loved it, in this recipe. Here it is

The Kitchen Diva’s Lemon Chicken with Asparagus

4 (4-oz each) skinless, boneless, chicken breasts (You can also use 4 (4-oz) skinless fish fillets instead of chicken in this recipe.)

1 tablespoon olive oil

1 tablespoon poultry seasoning

1 teaspoon salt

1 teaspoon pepper

4 garlic cloves, chopped

1 red bell pepper, stem removed, seeded, and diced

1/2 pound asparagus, cut into 1-inch pieces

1 teaspoon lemon zest

1/2 cup low sodium chicken stock or water

2 cups cooked brown rice or whole wheat couscous


Rinse the chicken under cold water. Pat the pieces dry with food-safe paper towels. Season the chicken with the poultry seasoning, salt and pepper.

In a large, non-stick skillet, heat the oil over medium high heat. Add the chicken to the skillet. Cook the chicken about 5 minutes. If you are using fish, adjust the cooking time to 3 to 4 minutes per side. Turn the pieces over and cook for another 5 minutes or until golden brown. Stir in the garlic and the red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and the chicken stock or water and turn the heat to low. Cover and cook for 3 to 5 minutes. Serve immediately over hot rice or couscous.


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