Spring is finally in the air here in California. Saturday it was sunny and in the low 70’s. I was so excited for a weekend without rain that I made my way to the Farmer’s Market. Nothing screams Spring like a walk through the Farmer’s Market with the smell of fresh flowers, baked breads, gorgeous ripe produce and happy people walking around chatting and nibbling. I had the worse craving for asparagus and strawberries, so I made my way to a stand and bought the most beautiful, plump juicy organic strawberries. I turned the corner and staring at me in the eye were bundles a bright green asparagus. At this time I had no idea what I was going to make, but I knew I had to have this produce. Then I got a slight whiff of fresh herbs and I saw dill. I picked up a bundle. My Husband kept asking if I would make chicken noodle soup with the dill. Heck no, it’s warm out, I am not making soup with dill. You know what’s odd? Dill is really hard to grow in California. I think it’s too hot for it? I try every year and I basically kill the little beauty’s. On Saturday when 5pm hit, I was hungry, so the idea of a one pan dish of Lemon Dill Chicken and Asparagus came to me and now I am sharing it with you.
This dish is so delicious, so easy to make and is 100% healthy. The chicken is juicy, tender and has a wonderful lemon flavor. The asparagus is cooked perfectly and adds a wonderful balance of flavor with the chicken. To add a little bit more freshness, I added a sprinkle of dill over the top. I love this dish and it’s a great weeknight meal and no mess either. Nothing beats a one pan dish.
I stopped off a Trader Joe’s after the Farmer’s Market and picked up some rosemary rolls and chicken, along with a bunch of other ingredients. Speaking of ingredients, here are the ones I used in this recipe.
In the recipe I used all fresh ingredients. I love Trader Joe’s Lemon Pepper, but if you don’t have it, don’t worry, regular pepper will be great too. Since you’re using fresh lemons in the recipe you will pick up a lot of lemon flavor without it being to overbearing or tart.
- 2 tbsp. extra virgin olive oil
- 1 clove garlic, minced
- 1¼ lbs. chicken breast, boneless skinless
- ¼ tsp. salt
- 1 tbsp. lemon pepper
- 2 lemons, juiced, divided
- 1 lbs. asparagus, fresh, ends trimmed, cut into 1" pieces
- 2 tsp. dill, finely small
- In a skillet over medium heat; add olive oil and garlic. Saute for about 30 seconds. Add chicken and sprinkle with salt and lemon pepper. Add juice from one lemon and cook for about 5 minutes; flip the chicken and cook until chicken is cooked through, about 7 more minutes. If the pan starts to dry out, add 3 tbsp. water.
- Add asparagus and juice from lemon. Cover and cook until asparagus is bright green and fork tender; about 4-5 minutes. Turn off heat and sprinkle with dill. Top with lemon slices if desired.
I am really pleased with this recipe. It’s nice because I have leftovers, so I can have it for lunch the next day. Plus the leftover chicken can be used in other recipes.
I guess you can tell I am so excited for Spring. I am soooooooo done with winter.
I hope you have a great week!
P.S. The dinner rolls on the first picture above are Trader Joe’s Parmesan and Rosemary Rolls. Only 150 calories each. I warm them in the oven for a few minutes to make them all nice and soft.