Pan-Seared Lemon-Pepper Chicken with Asparagus

Juicy chicken breasts seared to golden perfection with bright lemon and peppery notes, served alongside tender-crisp roasted asparagus for a perfectly balanced keto meal.

Cuisine: American

Category: Chicken

Prep: 15 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

• 4 (6 oz each) chicken breast
• 1 lb asparagus
• 2 tbsp olive oil
• 1 lemon
• 1/2 tsp black pepper
• 1/2 tsp salt
• 4 cloves, minced garlic

Instructions

1. Step 1: Pat 4 chicken breasts (6 oz each) dry with paper towels and season both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5 minutes per side until golden brown and cooked through, then transfer to a plate and tent loosely with foil.
3. Step 3: Add 1 tablespoon olive oil to the skillet, then add 4 minced garlic cloves and sauté for 1 minute until fragrant.
4. Step 4: Add 1 pound asparagus to the skillet, stirring to coat, and cook for 5 minutes until crisp-tender with slight char on edges.
5. Step 5: Return chicken to skillet, then add juice and zest of 1 lemon. Cook for 1 minute, stirring to combine, until sauce is heated through and coats the chicken.