Creamy Lemon Garlic Chicken with Asparagus

Directions

• Rinse quinoa. In a saucepan, combine quinoa with water and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes. Remove from heat and let it sit, covered, for 5 minutes.
• In a large skillet add olive oil. Once hot, add the seasoned chicken to the skillet and cook for 5 minutes per side, until browned and cooked through. Remove the chicken from the skillet and set aside.
• In the same skillet, add butter, minced onion, and trimmed asparagus( bend and break). Cook for 2-3 minutes. Add minced garlic and cook for just under a minute, until fragrant.
• Pour in the heavy cream, and lemon juice. Stir well to combine.
• Return the cooked chicken breasts to the skillet, nestling them into the creamy sauce. Simmer for 3-4 minutes or until the sauce has thickened slightly.
• Taste the sauce and adjust the seasoning with salt and pepper if needed. If the sauce is too thick, you can add (1/4 cup) of water to thin it out.
• Serve the Creamy Lemon Chicken with Asparagus over cooked quinoa. Enjoy!