Zesty Lemon Chicken Asparagus Skillet

Lemon Chicken and Asparagus Over Rice

Recipe Summary:
This Lemon Chicken and Asparagus Over Rice recipe is a delightful combination of tender chicken, crisp asparagus, and earthy mushrooms, all cooked together in a zesty lemon-infused sauce. It’s a perfect one-dish meal that’s quick and easy to prepare, making it ideal for busy weeknights or whenever you’re craving a flavorful and satisfying dinner. With simple ingredients and a short cooking time, this recipe is sure to become a staple in your meal rotation.

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Nutritional Information (per serving):

• Calories: 839.2
• Fat Content: 21g
• Saturated Fat Content: 3.5g
• Cholesterol Content: 151.9mg
• Sodium Content: 325.6mg
• Carbohydrate Content: 91.7g
• Fiber Content: 4.6g
• Sugar Content: 5.3g
• Protein Content: 62.4g

Ingredients:

• 2 tablespoons olive oil
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper, to taste
• 4 cloves garlic, minced
• 1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup fresh mushrooms, sliced
• Zest of 1 lemon
• 1/2 teaspoon lemon pepper
• 1/4 cup white wine
• 1/4 cup water
• Cooked rice, for serving

Instructions:

1. Prepare Ingredients: Start by gathering and preparing all the ingredients. Trim the asparagus and slice the mushrooms. Mince the garlic and zest the lemon.

2. Cook Chicken: In a large non-stick skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook the chicken until golden brown, about 5 minutes, stirring occasionally to ensure even cooking.

3. Add Aromatics: Stir in the minced garlic and red pepper flakes, if using. Cook for an additional minute until the garlic becomes fragrant, being careful not to burn it.

4. Incorporate Vegetables: Add the asparagus and mushrooms to the skillet. Cook for 1 minute, allowing the vegetables to slightly soften while still retaining their crispness.

5. Season with Lemon Zest and Lemon Pepper: Sprinkle the lemon zest and lemon pepper over the chicken and vegetables. Season with additional salt and pepper to taste, if desired. Stir well to evenly distribute the flavors.

6. Add Liquids: Pour in the white wine and water, stirring to combine all the ingredients. Bring the mixture to a simmer, then reduce the heat to low.

7. Simmer: Cover the skillet and let the chicken and vegetables simmer for 3 minutes. This allows the flavors to meld together and ensures that the chicken is cooked through.

8. Serve: Once the chicken is cooked and the vegetables are tender, remove the skillet from the heat. Serve the lemon chicken and asparagus immediately over hot cooked rice, allowing the vibrant flavors to shine.

Recipe Notes:

• Feel free to customize this recipe by adding your favorite vegetables or adjusting the seasonings to suit your taste preferences.
• If you prefer a thicker sauce, you can add a cornstarch slurry (cornstarch mixed with water) to the skillet during the last minute of cooking, stirring until the sauce thickens.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of water if needed to prevent the dish from drying out.

With its bright flavors and wholesome ingredients, this Lemon Chicken and Asparagus Over Rice recipe is sure to become a family favorite. Enjoy this delicious and nutritious meal any day of the week for a satisfying dinner that’s both easy to make and full of flavor.