A delicious recipe that brings out all the subtle, juicy flavors of the asparagus combined with a pop of clean citrus. This is a great, quick-cook meal for four, or, you can make four individual meals when meal-prepping.Print
A delicious recipe that brings out all the subtle, juicy flavors of the asparagus combined with a pop of clean citrus. This is a great, quick-cook meal for four, or, you can make four individual meals when meal-prepping.
4 tsp Stacey Hawkins Valencia Orange Oil (or 4 tsp oil and 1 tsp grated orange peel). We found an orange oil from Sonoma what worked well.
1 medium onion, diced ***OMIT this ingredient if you are on our Optavia 5 & 1, or following a very strict low carb plan and use 2 capfuls of seasoning instead as onion is higher in carbohydrates)***
1 1/2 lbs boneless skinless chicken breast sliced into thin strips
1 T (one capful) Stacey Hawkins Simply Brilliant Lemon Pepper Seasoning ** Use 2 capfuls if leaving the onions out** (We used Mrs. Dash Lemon Pepper Seasoning).
2 C fresh asparagus, woody stems removed & chopped into 1″ chunks
Prep asparagus by trimming off the bottom woody parts and cutting into chunks. Note that the thinner the asparagus, the more tender the bottoms are and the less waste you have.
Chop the onion
Pour the Valencia Orange Oil into the pan and then heat it up over medium high heat.
Saute the onion for 2-3 minutes, until slightly browned. ** Skip this part if omitting the onion and go right to step 5.)
Add the chicken and cook for 2-3 minutes until slightly less pink. Then add the Stacey Hawkins Simply Brilliant Seasoning for that lemony-pepper pop of additional citrus flavor.
Cook the chicken for an additional 5-7 minutes, until almost all the pink is gone, then add the asparagus.
Cook for an additional 5 minutes, stirring occasionally, until asparagus is tender and crisp then remove from heat and serve hot.
From Stacey Hawkins: This recipe is fabulous on its own, over cauliflower rice or even served chilled as a cold salad.