Lemon Chicken and Asparagus Skillet

3

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...
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Nutritions

Calories
498

Sodium
575mg
23% DV

Fat
22g
34% DV

Protein
32g
64% DV

Carbs
30g
10% DV

Fiber
6g
26% DV

Marinated Taro Root

308

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

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Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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