Garlic Butter Chicken Bites with Lemon Asparagus
Garlic Butter Chicken Bites with Lemon Asparagus
So much flavour and so easy to throw together, this chicken and asparagus recipe is a winner for dinnertime. This low carb, keto-friendly one-pan chicken dinner is ready in under 30 minutes.
Ready in: 30 minutes
Serves: 4
Complexity: very-easy
kcal: 412
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Ingredients
3 boneless chicken breasts, in bite-sized chunks
2 bunch of asparagus, rinsed & trimmed
½ cup butter, softened
1 tsp rice bran oil
2 tsp minced garlic
1 tsp Italian seasoning or Herbes de Provence
1 tsp Kaitaia Fire
½ cup chicken stock
Juice of ½ lemon
1 tbsp minced parsley
Crushed red chilli pepper flakes, optional
Slices of lemon, for garnish
CHICKEN SEASONING:--
2 tsp SIDS SALT & PEPPER to taste
2 tsp onion powder
Directions
Slice chicken breasts into bite-sized chunks and season with SIDS SALT & PEPPER and onion powder. Let sit in a shallow plate while you prepare the asparagus.
Wash and trim the ends of the asparagus, blanch them in boiling water for 2 minutes then soak in ice water to stop the asparagus cooking. This way the asparagus will cook faster and evenly in the frypan. (You can skip this step if you have very thin asparagus.) Drain and set aside.
Heat half the butter and oil in a large cast-iron frypan over medium-low heat. Gently stir-fry the chicken bites on all sides until golden brown. Lower the heat, add 1 teaspoon minced garlic and Italian seasoning then stir and cook the chicken bites until fragrant. Remove the chicken bites from the frypan to a plate. (You might have to work in batches to avoid crowding the pan and have steamed chicken bites instead of browned.)
In the same frypan over medium-high, add minced garlic then deglaze with chicken stock (or wine). Bring to a simmer and reduce the volume to half. Add remaining butter, lemon juice, Kaitaia Fire and parsley. Give a quick stir to combine.
Add the blanched asparagus and toss for 2 minutes to cook it up. Add the sautéed chicken bites back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with more parsley, crushed chilli pepper and lemon slices. Serve immediately. Enjoy!