The Kitchen Diva's Lemon Chicken with Asparagus

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The Kitchen Diva returns with this delicious chicken recipe your whole family will love.

Serves 4


  • 4 oz (4 oz) skinless, boneless, hicken Breast
  • 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.