This is a yummy one skillet meal that we made on our Facebook Live cooking show tonight! You can see that recipe video here!
I love this because it is fast and easy and doesnt dirty up ten pots and pans! You can make this after work in less than 20 minutes!
Here are the ingredients!
2 boneless skinless chicken breasts butterflied if thick.
1 bundle of thin asparagus
1 fresh naval orange
3 tbsp olive oil
3 tbsp grass fed butter
6 cloves of fresh garlic
salt and pepper to taste
Break ends off asparagus to desired length. Cut orange into four quarters. Heat the oil and butter in a large skillet. Add the garlic to the skillet and take the knife and pop each clove to release flavor as seen in the video before adding to pan. Add asparagus to one side of skillet and the 2 chicken breasts to the other. Tilt pan and baste asparagus as well as the chicken breasts. Sear each side of the chicken. Add salt and pepper to chicken and vegetables and squeeze the juice of one quarter of the orange on chicken and one quarter on the asparagus. Cook chicken until juices run clear turning over every couple of minutes. Keep basting with the juices in the pan. Be sure not to overcook the chicken as it will dry out and be tough. Just before plating, squeeze the other two pieces of orange onto the chicken and veggies and serve!
This is a great meal with a nice salad on the side!
Erin and Ben