Quick One-Skillet Asparagus Chicken Recipe
These Chicken Breasts Stuffed with Asparagus and Provolone, and infused with lemon zest are restaurant-quality!
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Servings: 4 SERVINGS
Calories: 239kcal
Equipment
- Meat mallet
- Cutting board
- Large oven-safe skillet
- Oven
Ingredients
- 4- 4 oz boneless, skinless chicken breasts, pounded thin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp mustard powder
- ½ tsp paprika
- 1 tbsp lemon zest
- ¼ tsp salt
- Ground pepper to taste
- 16 asparagus spears
- 4 slices Provolone cheese
- 2 tsp avocado or olive oil
Instructions
- Preheat the oven to 450 F and spray a 7x11-inch baking dish with cooking spray.
- Pound the chicken breasts thin between two pieces of plastic wrap, and season on both sides with garlic powder, onion powder, paprika, mustard powder, lemon zest, salt, and pepper.
- Place four asparagus spears and one slice of Provolone cheese over each chicken breast. Roll them as tight as you can.
- Heat a large oven-safe skillet over medium-high heat and add the avocado oil. Once the oil is hot, brown the chicken breasts for 4 minutes on each side. Cover the skillet with foil and bake for 15 minutes or until the internal temperature reaches 160 F.
Nutrition
Calories: 239kcal | Carbohydrates: 3g | Protein: 32g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 95mg | Sodium: 494mg | Potassium: 524mg | Fiber: 1.5g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 5mg