4 (4-oz each) skinless, boneless, chicken breasts (You can also use 4 (4-oz) skinless fish fillets instead of chicken in this recipe.)
1 tbsp olive oil
1 tbsp poultry seasoning
1 tsp salt
1 tsp pepper
4 garlic cloves, chopped
1 red bell pepper, stem removed, seeded, and diced
1/2 lb asparagus, cut into 1-in pieces
1 tsp lemon zest
1/2 cup low sodium chicken stock or water
2 cups cooked brown rice or whole wheat couscous
Rinse the chicken under cold water. Pat the pieces dry with food-safe paper towels. Season the chicken with the poultry seasoning, salt and pepper.
In a large, non-stick skillet, heat the oil over medium high heat. Add the chicken to the skillet. Cook the chicken about 5 minutes. If you are using fish, adjust the cooking time to 3 to 4 minutes per side. Turn the pieces over and cook for another 5 minutes or until golden brown. Stir in the garlic and the red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and the chicken stock or water and turn the heat to low. Cover and cook for 3 to 5 minutes. Serve immediately over hot rice or couscous.
COPYRIGHT 2008 (c) ANGELA SHELF MEDEARIS, THE KITCHEN DIVA!