The Kitchen Diva's Lemon Chicken with Asparagus

The Kitchen Diva returns with this delicious chicken recipe your whole family will love.

Serves 4

4 oz (4 oz) Skinless, boneless chicken breast
1 tbsp Olive oil
1 tbsp Poultry seasoning
1 tsp Salt
1 tsp Pepper
4 Garlic cloves (chopped)
1 Red bell pepper (stem removed, seeded and diced)
1/2 lb Asparagus (cut into 1-in pieces)
1 tsp Lemon zest
1/2 cup Low sodium chicken stock or water
2 cups Cooked brown rice or whole wheat couscous

Rinse the chicken under cold water. Pat the pieces dry with food-safe paper towels. Season the chicken with the poultry seasoning, salt and pepper.

In a large, non-stick skillet, heat the oil over medium high heat. Add the chicken to the skillet. Cook the chicken about 5 minutes. (If you are using fish, adjust the cooking time to 3 to 4 minutes per side).

Turn the pieces over and cook for another 5 minutes or until golden brown.

Stir in the garlic and the red pepper. Add the asparagus and cook for 1 minute. Stir in the zest and the chicken stock or water and turn the heat to low.

Cover and cook for 3 to 5 minutes. Serve immediately over hot rice or couscous.

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