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

Lemon Garlic Chicken

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Ingredients

• 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

Instructions

1. 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.
2. Preheat oven to 400. Arrange the contents of the bag in a 2-inch deep pan (I used a glass pan).
3. Bake for 20 minutes or until chicken is cooked throughly and asparagus is tender.

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