Lemon and Chicken Asparagus skillet recipe


1 pound Hy-Vee True Chicken breasts
Ground black pepper
1 tbsp Italian seasoning
2 tbsp Gustare Vita olive oil
1 pound Hy-Vee Short Cuts garlic-lemon asparagus, cut into 3-inch pieces
1 fresh lemon, thinly sliced


Pat chicken dry with paper towels and season with salt, pepper and Italian seasoning; set aside.Heat olive oil in a large skillet over medium-high heat.

Sear chicken, 10 to 15 minutes, flipping once halfway through, or until no longer pink and juices run clear (165 degrees).

Remove from skillet and keep warm.

Add lemon slices and asparagus to skillet. Sauté 5 to 7 minutes or until asparagus is crisp-tender.

Add chicken back to skillet and top with sautéed lemon slices.

Cover with a tight-fitting lid and cook 2 to 3 minutes or until heated through. Serve warm.