This was a delicious and healthy dinner! I served this over jasmine rice, but you can serve it over pasta or other rice, or anything that makes you happy! I am ready for some light fresh flavors of Spring and Summer! This was very tasty and we enjoyed it the next day for lunch as well!
INGREDIENTS
3 boneless, skinless chicken breasts
2 Tablespoons olive oil, divided
2 Tablespoons lemon juice
1/4 teaspoon garlic salt
1 teaspoon lemon pepper seasoning
1/4 cup low sodium soy sauce
4 Tablespoons teriyaki marinade sauce
1 bunch of asparagus, trimmed and sliced in one inch pieces
1 teaspoon minced garlic
Salt to taste
Pepper to taste
DIRECTIONS
Start by cutting your chicken into one inch pieces and cook the chicken in a medium size sauce pan with l tablespoon of oil and 2 tablespoons of lemon juice. Add the garlic salt and a little lemon zest if you want. Once cooked, take your chicken out of the pan and set aside. Add the cut up asparagus to the pan adding an additional 1 tablespoon of oil along with the teriyaki sauce and minced garlic. Cook asparagus on medium heat for 6 to 8 minutes. Add chicken back into the pan adding the soy sauce, salt and pepper. Let simmer for a few minutes to warm through and thicken just a bit. Serve warm over rice or pasta.
Enjoy!
