Lemon Chicken with Asparagus and Bell Pepper

Ingredients

• Chicken Breast200 g
• Asparagus1 cup (140 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Garlic1 clove (3 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Remove the bottom or hard part of the asparagus. Then peel and grate or chop the garlic.

2. 2

   Step 2

   Soak the chicken in half the oil, lemon juice, half the garlic, salt and pepper to taste. If you have oregano or rosemary, add a pinch.

3. 3

   Step 3

   Heat a pan over medium heat. Once heated, add the chicken and cook for 4 minutes.

4. 4

   Step 4

   Next, flip, cover, lower the heat to medium-low and cook for 4-6 more minutes. Remove and slice.

5. 5

   Step 5

   Then heat the remaining oil in another pan over medium heat. Once heated, add the asparagus with the garlic and bell pepper.

6. 6

   Step 6

   Add salt and pepper and, if you have oregano or rosemary, add as well.

7. 7

   Step 7

   Sauté for 3-5 minutes until the asparagus have an intense green color and are slightly soft.

8. 8

   Step 8

   Once ready, season to taste and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lemon Chicken with Asparagus and Bell Pepper can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.