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Jose Alejandro Gomez
By Jose Alejandro Gomez

Lemon Chicken & Asparagus

5 steps
Prep:30min
Nutritional Information (per serving): Calories:190 Fat: 16 g Saturated Fat: 2 g Cholesterol: 0 mg Sodium: 125 mg Carbs: 16 g Fiber: 9 g Sugar: 0 g Protein: 27g
Updated at: Thu, 17 Aug 2023 03:36:07 GMT

Nutrition balance score

Great
Glycemic Index
62
Moderate
Glycemic Load
23
High

Nutrition per serving

Calories955.4 kcal (48%)
Total Fat40.8 g (58%)
Carbs37.5 g (14%)
Sugars4.3 g (5%)
Protein106.9 g (214%)
Sodium2329.2 mg (116%)
Fiber6 g (21%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Cut chicken breasts in half horizontally to make them thinner pieces.
Step 2
Place the flour and salt and pepper in a shallow dish and gently toss each chicken breast in the dish to coat.
Step 3
Add olive oil or ghee to a large skillet over medium high heat; add the chicken and saute for 3-5 minutes on each side, until golden brown, sprinkling each side with the lemon pepper directly in the pan. When the chicken is golden brown and cooked through, transfer to a plate.
Step 4
Add the chopped asparagus to the pan. Saute for a few minutes until bright green and tender. Remove from the pan and set aside. Lay the lemon slices flat on the bottom of the pan and cook for a few minutes on each side without stirring so that they caramelize and pick up the browned bits left in the pan from the chicken and oil.
Step 5
Assemble the chopped veggies and lemon on the bottom and top it off with a chicken breast. Enjoy!

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