One Pan Lemon Garlic Chicken And Asparagus Recipes

ONE PAN LEMON GARLIC BUTTER CHICKEN THIGHS AND ASPARAGUS

One Pan Lemon Garlic Butter Chicken Thighs and Asparagus image

Delicious chicken thighs and crispy asparagus tossed in a bright lemon butter sauce is an easy, 30 minute meal bursting with bright flavors!

Provided by Katerina | Diethood

Categories Dinner

Time 30m

Number Of Ingredients 13

Ingredients

6 to 8 (20 ounces) boneless (skinless chicken thighs)
1 pound asparagus (ends trimmed)
salt and fresh ground pepper (to taste)
3 tablespoons butter
4 cloves garlic (minced)
1 teaspoon sweet or smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
3 tablespoons fresh lemon juice (1 lemon)
1 tablespoon honey (If on Keto or eating low carb, use a sweetener and adjust to taste)
chopped fresh parsley (for garnish)
lemon slices (for garnish)

Steps:

Preheat oven to 425F.
Line a sheet pan with foil or parchment paper.
Arrange chicken thighs and asparagus on the sheet pan and season with salt and pepper. Set aside.
Place butter in a mixing bowl and melt in the microwave.
Pull melted butter out of the microwave and whisk in garlic, paprika, onion powder, thyme, basil, lemon juice, and honey or sweetener.
Grab a pastry brush and brush the buttery mixture all over the chicken thighs and asparagus.
Cook for 20 to 23 minutes, or until chicken is cooked through and asparagus is tender.
Garnish with parsley and lemon slices.
Serve.

Nutrition Facts : ServingSize 8 ounces, Calories 292 kcal, Carbohydrate 11 g, Protein 30 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 157 mg, Sodium 204 mg, Fiber 2 g, Sugar 6 g

ONE PAN LEMON GARLIC CHICKEN AND ASPARAGUS

One Pan Lemon Garlic Chicken and Asparagus image

Make and share this One Pan Lemon Garlic Chicken and Asparagus recipe from Food.com.

Provided by danielle0816_7151831

Categories Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/3 lbs boneless skinless chicken tenderloins
2 tablespoons flour (or almond flour for Paleo or Whole30/low carb)
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon salt
1 lemon (zest and juice)
1 tablespoon olive oil
2 cups asparagus, chopped
2 garlic cloves, minced
1/2 cup low sodium chicken broth
1 tablespoon white wine vinegar

Steps:

Combine the flour, garlic powder, lemon zest (save the juice), salt, and pepper. Toss the chicken with this until all the pieces are just coated.
Heat the olive over medium high heat. Add the chicken and cook on each side for 2-3 minutes until browned. Remove and set aside.
Add the asparagus and garlic to the skillet and cook for 2-3 minutes, stirring often.
Add the chicken broth and vinegar to the skillet. Stir and scrape any browned bits off the bottom of the pan. Add the chicken and let simmer for 5-10 minutes on low heat or until chicken is fully cooked. Squeeze lemon juice over top.

Nutrition Facts : Calories 250.5, Fat 6.3, SaturatedFat 1.2, Cholesterol 87.5, Sodium 416.1, Carbohydrate 9.6, Fiber 2.5, Sugar 1.6, Protein 38.6

LEMON ROASTED SPRING CHICKEN WITH ASPARAGUS

Lemon roasted spring chicken with asparagus image

Pop all the ingredients for this lemon roasted chicken into a roasting tin. With asparagus and peas, the colours and flavours sing spring

Provided by Shivi Ramoutar

Categories Dinner

Time 1h10m

Number Of Ingredients 11

Ingredients

8 chicken pieces (thighs or drumsticks), bone-in, skin-on
2 small onions, cut into quarters
6 garlic cloves, unpeeled, bashed
1 lemon, sliced and pips removed
500g asparagus, woody ends trimmed
100g fresh or frozen peas
1 heaped tbsp dried oregano
2 tbsp olive oil
100ml chicken stock
25g butter
crusty bread, to serve

Steps:

Heat the oven to 200C/180C fan/gas 6. Arrange the chicken pieces, onion wedges, garlic, lemon slices, asparagus and peas in a roasting tin in a single layer, then sprinkle over the oregano, drizzle with the olive oil and pour over the stock. Give everything a good stir to mix well, then dot the butter over the chicken pieces and season well. Cover the whole tin with foil and bake for 30 mins.
Remove the foil and bake for 20-30 mins more until the chicken is cooked through and the juices run clear, and the vegetables are tender.
Heat the grill to high. Put the tin under the grill for a few minutes to crisp up the chicken skin, if needed, being careful not to let the asparagus catch. Serve straight from the tin, or on a platter, with crusty bread to mop up the juices.

Nutrition Facts : Calories 370 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 0.5 milligram of sodium

LEMON-ASPARAGUS SPAGHETTI WITH BASIL CHICKEN

Lemon-Asparagus Spaghetti with Basil Chicken image

My version of lemon-asparagus spaghetti served with chicken and pesto.

Provided by Libby Quijano

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

½ (16 ounce) package spaghetti
2 tablespoons olive oil, divided
4 (5 ounce) skinless, boneless chicken breast halves
¼ cup basil pesto, or to taste
1 bunch asparagus, cut into 2-inch pieces
4 cloves garlic, chopped
1 teaspoon red pepper flakes
½ medium lemon, juiced
1 cup shredded Parmesan cheese
salt and ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving some pasta water.
While spaghetti is cooking, heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Flip, add a dollop of pesto to each breast, and continue to cook, flipping as needed, until no longer pink in the centers, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Heat remaining oil in a separate pan over medium heat. Add asparagus and cook for 1 to 3 minutes, depending how tender you like it. Add garlic, pepper flakes, and lemon juice; cook for 1 minute. Add cooked spaghetti, a dollop of pesto, and Parmesan cheese; stir until cheese melts. Add a tablespoon of the reserved pasta water if cheese begins to stick to the pan.
Chop chicken and add on top of spaghetti. Season with salt and pepper.

Nutrition Facts : Calories 616.3 calories, Carbohydrate 50.7 g, Cholesterol 99.9 mg, Fat 23.9 g, Fiber 5.4 g, Protein 50 g, SaturatedFat 7.5 g, Sodium 535.2 mg, Sugar 3.7 g

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