Fresh, sunny, and quick: this chicken with lemon and green asparagus smells like spring and tastes like eating outdoors while still wearing your coat. The chicken develops a golden-brown crust, the asparagus stays crisp, and the lemon brings it all to life. A dish that feels light yet is satisfying, without complicated sauces or long wait times.
Since this recipe doesn't call for cream or cheese, it fits easily into a cow's milk-free diet. The flavors remain pure and fresh, and plant-based margarine or oil works great. It's also a good option if you want to avoid lactose, as long as you check the label of the spices or marinade you're using.
Preparation
Step 1: Fry the chicken
Cut the chicken breast into pieces and heat the oil in a skillet. Cook the chicken over medium heat until the pieces are golden brown and cooked through. Stir occasionally to prevent them from sticking.
Step 2: Add the asparagus
Trim the woody ends off the asparagus and add them to the pan. Sauté them for 3 to 4 minutes until they’re bright green and al dente. Don’t cook them too long—that way, they’ll stay nice and crisp.
Step 3: Add the lemon
Squeeze the lemon over the pan and stir everything well. The lemon adds a fresh flavor to the chicken and brings out the other flavors. Let it simmer for another minute so the juice reduces slightly.
Step 4: Season to taste
Season the dish with salt and pepper. Taste it, and add a little more lemon juice if you like a tangy flavor.
Step 5: Serving
Spoon the chicken and asparagus directly onto plates. Serve warm, perhaps with some potatoes or a piece of bread to soak up the lemon juice.
Nutritional values per person
- 🥦 Vegetables: 80 g
- 🍚 Carbohydrates: 30 g
- 🍗 Protein: 26 g
- 🥑 Grease: 10 g
- 🌾 Fiber: 3 g
- 🧂 Salt: 1.0 g
- 🔥 Energy: 480 kcal
Tips & label
Add some fresh thyme or rosemary for a herb-infused twist.
Delicious with roasted potatoes or a fresh couscous salad.
Check spice blends and marinades for dairy ingredients, as they are sometimes included unexpectedly.
Store leftovers in the refrigerator for up to two days, and gently reheat them in a pan with a splash of water.
Cut the asparagus on the diagonal; it cooks better that way and looks just a little fancier on the plate.
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