Lemon Garlic Butter Chicken with Asparagus

Serves: 1–2

Cook Time: 20 minutes

Style: Reset Cooking • Simple Skillet • Low-Carb

Ingredients

• 1–2 boneless chicken thighs or breasts
• 1 bunch asparagus, ends trimmed
• 2 tbsp butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• Zest of ½ lemon
• Fresh lemon juice, to taste
• Salt and cracked black pepper

Optional:

• Grated parmesan
• Splash of heavy cream

Instructions

1. Season Chicken
2. Season chicken generously with salt and cracked black pepper.
3. Sear Chicken
4. Heat olive oil in a skillet over medium heat.
5. Cook chicken 5–7 minutes per side until golden and cooked through.
6. Remove from the skillet and set aside.
7. Make Garlic Butter
8. Lower the heat slightly. Add butter to the skillet.
9. Once melted, add garlic and cook gently until fragrant (30–60 seconds).
10. Cook Asparagus
11. Add asparagus to the skillet.
12. Sauté 3–5 minutes until tender but still firm.
13. Finish
14. Add lemon zest and a squeeze of lemon juice.
15. Return the chicken to the skillet and spoon the butter sauce over everything.
16. Optional:
    • Add parmesan for depth
    • Add cream for extra richness
17. Serve Immediately

Notes

• Asparagus provides ~2g net carbs per cup
• Works well for meal prep (3–4 days refrigerated)
• Pairs well with cauliflower rice or sautéed greens