Wednesday, 22 May 2013

Honey & Lemon Chicken Breasts with Asparagus

Honey & Lemon Chicken Breasts with Asparagus

4 boneless, skinless chicken breasts (free range is best and watch portion size – they don’t need to be larger than the palm of your hand for 1 serving)
1 bundle fresh organic asparagus, cut into 1” pieces
1/2 teaspoon minced garlic (I use organic)
2 Tablespoons raw honey
1 teaspoon finely grated organic lemon peel (save the lemon juice to use in a salad dressing)
1 Tablespoon organic coconut oil or Organic olive oil

Heat oil in large skillet over medium heat.
Add chicken breasts, brown about 5 minutes.
Turn chicken over brown other side.
Add asparagus and garlic.
Cook about 1 minute, stirring occasionally.
Add honey. Increase heat to medium-high; cover and cook 5 minutes or until chicken is fork tender and juices are clear. Watch and if it seems to be getting a little dry and a little white wine, lemon or chicken broth.
Stir in lemon peel.

Serve with a fresh kale or romaine salad and quinoa.
Serves 4, prep time about 10 min, cook about about 20 min.

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