Chicken Asparagus Sauté
Ingredients
- 2 tablespoons olive oil, divided
- 5 cloves garlic, minced
- 2 pounds boneless, skinless chicken breast tenderloins
- 1 pound asparagus
- 1 pound fresh mushrooms, sliced
- ⅔ cup unsweetened almond milk
- Zest of one lemon
- ¼ cup fresh lemon juice
- ½ teaspoon salt
- ½ teaspoon paprika
Directions
- Heat garlic and one tablespoon of olive oil in a pan. Sear the chicken for about 2 minutes each side. Set aside.
- Heat the remaining tablespoon of oil in the pan, then add the asparagus and mushrooms. Sauté until tender—about 8 minutes.
- Add the chicken back into the pan. Pour in the almond milk, lemon Zest, and lemon juice. Season with salt and paprika.
- After the ingredients come to a boil, continue to simmer until the internal temperature of the chicken reaches 165°F.
- Serve alone, or over rice, pasta, or mashed potatoes.
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 190 (50 from fat) |
| Total fat | 5g |
| Saturated fat | .5g |
| Cholesterol | 65mg |
| Sodium | 240mg |
| Carbohydrate | 6g (2g dietary fiber, 3g sugar) |
| Protein | 29g |
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