Name: Crispy Golden Garlic Chicken & Asparagus
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 1 teaspoon Italian seasoning; 4 tablespoons ghee; 1/4 cup chicken broth; 2 bunches asparagus, trimmed; 2 lbs boneless chicken breast; 1 teaspoon salt; Juice of 1 lemon; 1/2 teaspoon black pepper; 4 cloves garlic, minced; 2 tablespoons chopped parsley for garnish

Garlic Chicken

What kind of liquid should I use to cook the chicken?

How do I know if the chicken is cooked through?

Savor the flavors of crispy golden garlic chicken bites alongside tender asparagus in this delicious and healthy dish. Ready in just 15 minutes, it's perfect for a quick and satisfying dinner!

Mediterranean

Paleo

Whole 30

Keto

Low Carb

Seasonings

gram

italian seasoning

Butter & Margarine

ghee

Stocks & Broths

milliliter

chicken broth

Fresh Vegetables

asparagus

Poultry

chicken breast

salt

Fresh Fruit

lemon

black pepper

garlic

fresh parsley

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin A

Vitamins

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Cholesterol

Trans fatty acids

Selenium

Alpha-carotene

Beta-cryptoxanthin

Lycopene

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Crispy Golden Garlic Chicken & Asparagus

Baking Goods

Dairy

Meal

Produce

Meat & Seafood

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In a bowl, season the chicken with Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then set aside.

Heat 2 tablespoons of ghee in a cast iron or deep skillet over medium-high heat until melted and rippling.

Add half of the seasoned chicken to the skillet, allowing it to cook for 1 minute without moving to crisp up one side.

Stir the chicken and continue cooking for another 2-3 minutes to crisp all sides, then transfer to a paper towel-lined plate.

Repeat the process with the remaining chicken, ensuring it gets crispy and not steamed.

Return the first batch of chicken to the skillet, reduce the heat to medium, and add the remaining ghee and minced garlic. Cook for 1-2 minutes.

Remove all chicken bites from the skillet and place them on the paper towel-lined plate.

Pour chicken broth into the skillet, stirring with a wooden spoon to deglaze and remove any browned bits.

Add the trimmed asparagus, and remaining salt and black pepper to the skillet. Drizzle with lemon juice and stir.

Cover the skillet with a lid and steam for 3-4 minutes on medium heat.

Remove the lid, return chicken to the skillet, and stir to combine.

Finish the dish with a final drizzle of lemon juice and sprinkle chopped parsley for garnish.

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