After Andrew and I got back from a cruise a couple weeks ago, we had to get back to eating healthy. We cut out almost all carbs for a couple days to lose the couple pounds we gained! This Lemon Garlic Chicken was one of the dinners we had to get back to normal.
The next time I make this dish, I’ll serve it with rice or quinoa, but since we were avoiding those for a couple days, we skipped that part. It was still plenty of food and filled us up, though.
Before we get to the recipe, I want to talk about my new Propresser Garlic Press ! I used to avoid pressing and mincing fresh garlic because it was such a pain. Not only was it a lot of work, but it was also a pain to clean the press.
This garlic press changed that! It’s made of stainless steel and is so easy to use. Before I received the press, I watched this review on Youtube. They showed how you could put the garlic clove in without peeling it and it would mince the garlic, leaving the skin behind. I didn’t really believe it would work!
As you can tell by the picture above, it did work! It saves a whole step because you don’t have to peel each clove before mincing. Plus, clean up was so easy! The basket flips out to make it easier to clean. All I did was run it under water and all of the bits of garlic came right out. Then I scrubbed it with soap a little and put it up to dry. So easy! You can learn more by visiting Orblue.com
- 4 boneless chicken breasts
- 1/2 lb asparagus
- 4 large garlic cloves, minced
- Zest from one large lemon
- Juice from one large lemon
- Sea salt to taste
- Pepper to taste
- Onion powder to taste
- In a large ziploc bag, combine all the ingredients. Shake the bag until the chicken and asparagus are coated with lemon juice. Marinate for 30 minutes to an hour.
- Preheat oven to 400. Arrange the contents of the bag in a 2-inch deep pan (I used a glass pan).
- Bake for 20 minutes or until chicken is cooked throughly and asparagus is tender.
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