Quick Healthy Dinner Recipes For Weight Loss
- Cook Time: 22 minutes
- Total Time: 22 minutes
- Diet: Low-carb, Gluten-free
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 large bunch of fresh asparagus, woody ends trimmed and cut into 2-inch pieces
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and freshly cracked black pepper to taste
- 1 fresh lemon (half sliced into rounds, half juiced)
- 1/4 cup low-sodium chicken broth
- Fresh parsley for garnish
Instructions
- Start by prepping all your ingredients to ensure a smooth cooking process. Pat the chicken pieces dry with a paper towel to help them sear better. In a small bowl, toss the chicken with the oregano, smoked paprika, salt, and pepper until evenly coated. Trim the tough ends off the asparagus and chop them into manageable pieces. Mince the garlic and slice half of your lemon.
- Place a large skillet over medium-high heat and add one tablespoon of olive oil. Once the oil shimmers, add the chicken pieces in a single layer. Cook the chicken for about 5 to 6 minutes, turning occasionally, until it is golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate. In the same skillet, add the remaining tablespoon of oil and the asparagus. Sauté for 3 minutes until vibrant green. Stir in the garlic and cook for 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release the flavorful brown bits.
- Add the cooked chicken back into the skillet along with the lemon slices. Toss everything together for 1 minute to allow the sauce to thicken slightly and coat the ingredients. Turn off the heat. Divide the mixture onto two plates, ensuring an even distribution of chicken and asparagus. Garnish with a sprinkle of fresh parsley and an extra crack of black pepper. Serve immediately while hot.