- 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)
PER SERVING *
|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
Love it! Cheap! Easy and great!
IncredibleHomeChef 11 Jun
I Loved It!!!! I added my regular seasonings like Mrs Dash, onion powder & it was Absolutely Delicious!!!!
Angel 2 May
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
it was great. awesome meal
Jeff Dammeyer 3 Apr
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...