Go-to Weeknight Dinner

RECIPE: Lemon Chicken with Asparagus and Red Pepper

This is one of my easy go-to weeknight recipes. It’s not the most complex in flavors, but it’s healthy and the kids will eat it. I like it with a lot of salt.

I made it the other night while Ben practiced his clarinet (which is less honking and squeaky than it was 8 months ago), Gray played legos, Jonas napped on the couch and I listened to the latest Stephen King book on my iPod.

Lemon Chicken with Aparagus and Red Pepper
Recipe type: Dinner
Author: Elizabeth
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 6
  • 1.5 pounds of chicken, cut into small pieces
  • 2 red bell peppers, diced
  • 2 bunches of asparagus, cut into 1/2 inch pieces
  • 1 lemon
  • 4 cloves of garlic, diced
  • 1.5 cups of chicken broth
  • 2 cups of cooked white rice
  • vegetable oil
  • salt
  • pepper
  1. Saute the chicken in batches on high in vegetable oil until just browned and cooked through.
  2. Turn off the heat and let the pan cool. Add another tablespoon of oil and heat pan to medium. Add the garlic and cook for 1 minute.
  3. Add diced red pepper and cook 2 more minutes.
  4. Add asparagus, broth, juice of the lemon and zest of the lemon to the pan. Cover and cook 3 more minutes.
  5. Stir in chicken and cook uncovered 5 minutes.
  6. Serve chicken and veggies over the cooked rice.


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