High Protein Lemon Chicken & Asparagus
A simple one pan high protein meal with juicy lemon chicken and asparagus in a light garlic sauce.
Equipment
- Skillet
- Knife
- cutting board
- Tongs
Ingredients
- 2 large chicken breasts about 450–500 g / 1 lb, sliced into 5 thin cutlets
- 1 bunch asparagus about 250–300 g / 9–10 oz, trimmed
- 2 tbsp olive oil 30 ml
- 3 cloves garlic finely minced
- 1 large lemon juice + zest
- 1 tsp fine salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp chili flakes optional
- 1/4 cup chicken broth 60 ml
- 1 tbsp fresh parsley finely chopped
Instructions
- Slice chicken breasts into thin cutlets and season evenly with salt, black pepper, paprika and oregano.
- Heat 1 tablespoon olive oil in a skillet over medium heat until lightly shimmering.
- Add chicken cutlets in a single layer and cook 4–5 minutes per side until golden brown and fully cooked, then remove and set aside.
- Add remaining olive oil and cook asparagus for 4–6 minutes until bright green and slightly tender.
- Add minced garlic and cook for about 30 seconds until fragrant, then pour in lemon juice, lemon zest and chicken broth and let it simmer briefly.
- Return chicken to the skillet and coat evenly with the sauce, letting everything cook together for 2–3 minutes.
- Sprinkle with fresh parsley and serve immediately.
Notes
- Use thin cutlets for even cooking and better sear.
- Do not overcook asparagus to keep texture.
- Fresh lemon juice gives the best flavor.