Lemon Chicken and Asparagus Skillet

Jenna Fletcher
April 06, 2017
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...
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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

Poultry Dinner Low-Fat American Gluten-Free

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