First off, I have to apologize for the long absence of recipes here on Just Enjoy Food. I felt like I just needed a little break because other areas of my life were becoming busy and I needed to take advantage of some new opportunities. So I am re-engaging on the blog because I have a lot of information to share with everyone! Here’s a quick and fun summer dinner recipe.
A couple of weeks ago when we were at my parents house we got to go to a farm and get fresh asparagus. A massive 5 pound bag of asparagus (and for $10) that we ate in a week. You would have thought that I would have been really creative with the recipes and how I used the asparagus. But I really only made a couple of things… they just were so good and must have hit the spot that week.
My favorite thing with the asparagus was Pan-Roasted Chicken and Asparagus. It is a simple recipe to make and is bursting with the flavor of asparagus. My favorite way to eat asparagus is roasted in the oven with coconut oil. So I took that thought and made it into a one pan dish.
Ingredients (Two Servings)
1 Tablespoon coconut oil
2 chicken breasts, pre cooked and diced into 1/4-1/2 inch pieces
2 1/2 cups fresh asparagus, washed and chopped into 1/2 inch pieces
Salt and Pepper, to taste
1 Tablespoon organic butter (use more if needed)
1/3 cup fresh parmesan cheese
Directions
- Heat a medium skillet on medium heat and add the coconut oil. Once the coconut oil is melted, toss in the chicken and asparagus and season with salt and pepper.
- Sautee the chicken and asparagus for 5 minutes until the chicken starts to brown and the asparagus is starting to cook through. Throughout the 5 minutes if the coconut oil disappears, add in the butter to continue to sauté. Feel free to add more butter if you need so you can get a good crisp on the chicken and asparagus
- Once the asparagus is cooked to your desired tenderness take off of the heat and sprinkle on the parmesan cheese. Season with more salt and pepper if needed
Serve and Enjoy!
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