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Lemon Chicken with Asparagus and Mushrooms
Light and flavorful dinner perfect for the springtime! Great served over cooked rice or quinoa
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Author
Meme
Ingredients
▢
1
tablespoon
olive oil
▢
1.25
lb
chicken breast
cut into 1" pieces
▢
½
teaspoon
salt
▢
1
yellow onion
chopped
▢
1
red onion
chopped
▢
16
oz
mushrooms
sliced
▢
1
lb
asparagus
cut into 1" pieces
▢
2
cloves
garlic
minced
▢
¼
teaspoon
red pepper flakes
▢
½
teaspoon
fresh thyme
▢
1
lemon
juiced
Instructions
Heat oil over medium-high heat in a large skillet. Add chicken, sprinkle with salt, and cook for 5 minutes.
Flip chicken and add onions. Saute for 5 minutes then add mushrooms and asparagus. Saute until mushrooms release their juices, about 7 minutes.
Add garlic, red pepper flakes, and thyme, and cook, stirring constantly, for 1 minute.
Squeeze lemon in pan and scrape up any bits that are stuck to the skillet.
Remove from heat and enjoy! Serve with brown rice, quinoa, or whole wheat pasta if desired {not included in Nutrition Facts}