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Lemon-Pepper Chicken Saute
This Lemon-Pepper Chicken and Asparagus Sauté is a quick dinner option. With this dinner recipe you get a whole lot of flavor in a short amount of time.
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Servings: 4
Calories: 121kcal
Ingredients
Rice
- 1 Cup Dry Wild Rice
- 1¾ Cups Chicken Broth or Water
Sauté
- 2 Lemon Pepper Land O’Lakes Sauté Express Squares*
- 1 Small Crookneck Squash cut into 1-2 in pieces
- 1/2 lb Asparagus trimmed & cut into 2 in pieces
- 1 lb Boneless cut into bite sized pieces, Skinless Chicken Breast
Instructions
- Begin cooking wild rice according to package directions.
- Trim bottoms off of the asparagus and cut into 2 inch pieces.
- Cut squash and chicken into bite sized pieces.
- Melt one Lemon Pepper square in a large sauté pan over medium heat until bubbling.
- Add asparagus and squash, sauté for 5 minutes. (cook an extra minute or two for very soft veggies)
- Transfer veggies to a bowl and set aside.
- Melt one more Lemon Pepper square in sauté pan until bubbling.
- Add the chicken and sauté for 4-5 minutes or until fully cooked through and no longer pink. (depending on size)
- Transfer the veggies back into the sauté pan with the chicken. Turn off heat and allow chicken and veggies to cook for 1 minute.
- Serve over rice, noodle or quinoa.
Notes
*Can use butter instead.
Nutrition
Serving: 1g | Calories: 121kcal | Carbohydrates: 13g | Protein: 14g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 28mg | Sodium: 545mg | Fiber: 2g | Sugar: 3g
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