- 2 tablespoons extra-virgin olive oil
- 1 clove garlic (minced)
- 1 1/4 pounds chicken breast boneless skinless
- 1/4 teaspoon salt
- 1 tablespoon lemon pepper
- 2 lemons (juiced, divided)
- 1 pound asparagus (fresh, ends trimmed, cut into 1" pieces)
- 2 teaspoons dill (finely small)
|Calories210Calories from Fat80|
|% DAILY VALUE|
|Calories from Fat80|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Taniajimenagp Gp 26 Jun 2018
Love it! Cheap! Easy and great!
IncredibleHomeChef 11 Jun 2018
I Loved It!!!! I added my regular seasonings like Mrs Dash, onion powder & it was Absolutely Delicious!!!!
Angel 2 May 2018
For once I did not change a thing about the recipe and it was great. No extra water or chicken broth needed. Hubby says "It's a keeper!". Easy and quick and except for the dill, most of the ingredients I had.
me 16 Apr 2018
it was great. awesome meal
Jeff Dammeyer 3 Apr 2018
I made a half recipe for the two of us. I grated the lemon peel to make a coarse zest, which I divided, adding half with the asparagus and half with the dill. I also substituted sauvignon blanc for the water. We loved it! Will definitely make this again, especially for guests. It's a quick, simple, yet sophisticated blend of flavors with great presentation. Less sharp than a picatta, the asparagus balances the acid to let the dill shine through.
Fraudelm 10 Jun 2017
Good flavor. Quick to make
Andy C. 23 May 2017
It was okay. Too lemony, I would cut it back from two lemons to half a lemon next time. I will try again though.
Mia H. 3 May 2016
It was good and simple. In the end I added a cup of water to vegetables & covered. It made a nice simple sauce which I poured over chicken. I added mushrooms. No need for any extra carbs. Filling & delicious.. Simple...