Ingredients:
2 large chicken breasts, boneless and skinless
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon crushed red pepper flakes (optional)
1 tablespoon butter
1 bunch asparagus, trimmed
1 tablespoon lemon juice
1 teaspoon lemon zest
¼ cup grated Parmesan cheese (optional)
Directions:
Season chicken breasts on both sides with salt, black pepper, garlic powder, onion powder, and paprika.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown.
Reduce heat to medium, add minced garlic, dried oregano, dried thyme, and red pepper flakes. Stir and cook for 30 seconds until fragrant.
Add butter to the skillet, letting it melt, then toss in the trimmed asparagus. Cook for 4-5 minutes, stirring occasionally.
Squeeze lemon juice over the dish and sprinkle with lemon zest for extra freshness.
If desired, top with grated Parmesan cheese before serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 320 kcal | Servings: 2 servings
