Lemon Chicken Breast with Asparagus: A light and flavorful dish. Easy to prepare and perfect for a delicious and healthy dinner with a delightful marinade.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, Spring
Ingredients
- 4 chicken breast
- 2 lemons
- 2 tablespoons olive oil
- 4 cloves garlic
- to taste dried oregano
- to taste salt
- 9 oz asparagus (fresh)
- to taste parsley (chopped)
Steps
Marinate the Chicken: Clean the chicken breast if preparing whole, removing bones and fat. Place in a bowl with lemon juice, olive oil, minced garlic, salt, and if you like, pepper.
Let marinate for 30 minutes. For a more intense marinade, cover with plastic wrap and refrigerate overnight.For the asparagus: Wash the asparagus and with a peeler or a sharp knife, remove the tough parts and peel the fibrous part of the asparagus without wasting too much. Cut in half and in a non-stick pan, heat olive oil and cook until tender but still crisp. If needed, adjust the salt and add a little water to aid cooking.
In a non-stick pan or a hot grill, place the chicken fillets or slices and cook, deglazing with the marinade oil. If it dries out too much, add half a glass of water with lemon. Cover and complete cooking in the pan. The internal temperature of the chicken should reach 165°F if you have a cooking thermometer.
Once the chicken is cooked, serve on individual plates, slicing crosswise if whole or into slices, accompanied by the pan-cooked asparagus and, if you like, a sprinkling of fresh chopped parsley. Enjoy your meal!
