Lemon Pepper Chicken and Asparagus

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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  fine sea salt and freshly-ground black pepper
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  1 tbsp Flour, All-Purpose, White
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  4 tbsp Unsalted Butter
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  1 lbs Asparagus
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  3 Garlic(9g)
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  0.3 cup Low Sodium Chicken Broth
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  2 tbsp Lemon Juice, Fresh
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  2 tbsp 2 tablespoons chopped fresh dill or basil (optional)

Instructions

1. 1Pat the chicken dry and season generously with salt and pepper. Dredge in the flour until evenly coated, shaking off excess, and set aside.
2. 2Melt 2 tablespoons butter in a large sauté pan over medium-high heat. Add the asparagus, season lightly with salt and pepper, and sauté for 2–3 minutes, stirring occasionally, until the spears are bright green and tender-crisp. Add the garlic and sauté for 1 minute until fragrant. Transfer to a clean plate.
3. 3Add the remaining butter to the pan and swirl to coat. Add the chicken in a single layer and cook undisturbed over medium-high heat for 4–5 minutes until the bottom is golden brown. Flip and cook for 3–4 minutes over medium-high heat until the second side is golden brown and the internal temperature reaches 165°F.
4. 4Pour the chicken broth into the pan to deglaze, scraping up any browned bits with a wooden spoon. Add the lemon juice and return the asparagus to the pan. Stir to combine and cook for 1–2 minutes over medium-high heat until the broth reduces slightly and coats the chicken.
5. 5Taste and adjust seasoning with salt, pepper, and additional lemon juice as needed. Stir in the fresh dill or basil if using.
6. 6Divide the chicken and asparagus evenly into 3 airtight containers while hot, pouring the broth and pan juices over each portion. Allow to cool to room temperature before sealing.
7. 7Refrigerate for up to 4 days. Reheat in a skillet over medium heat for 3–4 minutes, or in the microwave for 2–3 minutes until warmed through.