Tag: asparagus

Breaded Lemon Pepper Chicken & Asparagus

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We all need a few easy go-to dinners that require minimal ingredients, minimal time, and have crowd-pleasing flavors.  This breaded lemon pepper chicken with oven roasted lemon asparagus on the side is exactly that!  Easy, delicious, inexpensive, and full of fresh summer flavor!

(Of course if you’d like to prepare only the chicken or only the asparagus, take either part of this recipe and add it into your given meal of choice, but they really do pair wonderfully together!)

Servings: 4

Ingredients:

FOR THE ASPARAGUS

1 Bunch Asparagus (around 50 small/thin stalks)

2 Tablespoons Extra Virgin Olive Oil

Sea Salt (around 7 grinds or to taste)

Black Pepper (around 15 grinds or to taste)

1/2 Lemon

FOR THE CHICKEN

1 – 1.5 lbs Boneless Skinless Chicken Breasts, Thinly Sliced (I used 1.4 lbs)

1/2 Cup Flour of Choice (I used White Whole Wheat)

1/4 Cup Dangold Lemon Pepper Seasoning

4 Tablespoons Unsalted Butter

1/2 Lemon

Directions:

FOR THE ASPARAGUS

Preheat the oven to 425°

Rinse the asparagus and trim off the ends

Place them in a ziplock bag, pour in the olive oil, and distribute until evenly coated

Add the salt and pepper into the bag and evenly cover

Line a cookie sheet with aluminum foil and evenly spread the asparagus across the pan

Cook for 9 minutes, flip, then cook for another 9 minutes, or until they’ve reached your preferred texture

Once they’ve been removed from the oven, squeeze fresh lemon juice over top before serving

FOR THE CHICKEN

While the asparagus is cooking, place the flour and lemon pepper seasoning onto a plate and mix together

Melt half of the butter in a medium-large pan on medium heat

Coat each piece of chicken with water, then cover them with the flour and spice mixture

Cook the chicken in the pan for around 4 minutes per side if thin (adding time for thicker pieces until cooked all the way through)

The remaining half of the butter can be added into the pan between cooking chicken pieces if it runs dry

Once the chicken is all removed from the stove, squeeze fresh lemon juice over top before serving

Plate the chicken with the asparagus

Enjoy!

Ingredient recommendations linked!

Tomato Basil Asparagus Pasta

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Being part Italian, I cannot stress my love of pasta enough!

There are so many ways to dress it up, make it healthy, and keep it simple.

Here’s one of my favorite quick dinners.  I went with Ancient Harvest Gluten-Free Supergrain Pasta (though of course you should use your personal favorite pasta!)

This recipe makes 1 large serving.

Ingredients:

5-6 large asparagus stalks

1 tablespoon olive oil

2 servings of your favorite pasta

1 cup tomato basil pasta sauce

black pepper & cayenne pepper to taste

optional topping – a sprinkle of parmesan cheese

Directions:

Preheat the oven to 425 degrees

Cut off the ends of the asparagus, then place the stalks into a gallon-sized plastic bag

Pour the olive oil into the bag and make sure it covers all of the asparagus

Place the asparagus on a baking sheets and cook in the oven for about 12-14 minutes

Cook and drain the pasta, then mix in the pasta sauce to keep it from sticking

Remove the asparagus from the oven, chop into small pieces, and mix that into the pasta

Add black pepper and cayenne pepper to taste, and then sprinkle on some parmesan if you wish!