Lemon Chicken and Asparagus Skillet

10

This easy one pan lemon chicken and asparagus skillet is loaded with bright flavors of lemon, rosemary and white wine.

6
For the Chicken and Asparagus
1 pound of boneless skinless chicken cutlets
1 pound of asparagus, trimmed and cut into thirds
1 tbs olive oil
1 tbs butter
3 cloves of garlic pressed
1 tbs Italian seasoning
juice of 1 lemon
2 sprigs of fresh rosemary
3/4 cup of dry white wine
salt and pepper to taste
1/2 cup of grated Parmesan cheese
For Quinoa
1 cup of uncooked quinoa
2 cups of chicken stock
1/2 cup of white wine
1 bay leaf
Add the liquid and quinoa to a medium sauce pan. Add the bay leave. Cook over medium heat, bringing it to a simmer. Stir occasionally. Let cook for 20 minutes or until the liquid is absorbed. While the...
See the full directions on my site
Nutritions

Calories
498

Sodium
575mg
23% DV

Fat
22g
34% DV

Protein
32g
64% DV

Carbs
30g
10% DV

Fiber
6g
26% DV
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These quick No Bake Healthy Homemade Energy Bars are made with dates, almonds, pumpkin seeds and cranberries, and are gluten-free and vegan.