Garlic Lemon-Dill Chicken and Asparagus

In a large pan, heat the vegetable oil over medium-high heat. Add the asparagus and cook for 3-5 minutes, until tender but still slightly crisp. Remove the asparagus from the pan and set aside.

In the same pan, melt the butter over medium heat. Season the chicken strips with salt and black pepper, then add them to the pan. Cook for 4-6 minutes per side, until the chicken is golden brown and cooked through.

Add the minced garlic and red pepper flakes to the pan and cook for 1 minute, until fragrant.

Pour in the chicken broth and store-bought lemon-dill sauce, stirring to combine. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 5 minutes.

Return the cooked asparagus to the pan, stirring to coat in the sauce. Cook for an additional 2 minutes to heat through. Serve the garlic lemon-dill chicken and asparagus warm.