Quick Weeknight Dinners in 30 Min
A light, zesty, and incredibly quick chicken and asparagus dish, pan-seared to perfection with fresh herbs and lemon. Ideal for a healthy weeknight dinner.
Ingredients
- 2 pieces boneless skinless chicken breasts
- 1 tsp olive oil
- 0.5 tsp dried oregano
- 0.5 tsp dried thyme
- 0.25 tsp garlic powder
- 1 bunch asparagus trimmed
- 0.5 lemon juice
- 1 tbsp fresh parsley chopped
Instructions
- Pat chicken breasts dry and season both sides with oregano, thyme, garlic powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 5-7 minutes per side, until cooked through and golden brown.
- Add asparagus to the skillet with the chicken during the last 5 minutes of cooking, tossing occasionally until tender-crisp.
- Remove chicken and asparagus from skillet. Squeeze fresh lemon juice over everything and garnish with chopped parsley before serving.
Notes
For extra flavor, marinate chicken for 15-30 minutes before cooking. Serve with quinoa or rice if desired. Adjust herbs to your liking.