Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) cubes
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (2.5ml) paprika
  • 1/4 tsp (1.25ml) garlic powder
  • 1/4 tsp (1.25ml) onion powder
  • Salt and freshly ground black pepper to taste
  • 4 tbsp (57g) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) chicken broth
  • 1 tbsp (15ml) lemon juice, freshly squeezed
  • 1 tbsp (15ml) chopped fresh parsley
  • 1/4 tsp (1.25ml) red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 lb (450g) asparagus, trimmed
  • 1 tbsp (15ml) olive oil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cut chicken into bite-sized pieces. Toss with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
  2. Heat a large skillet over medium-high heat. Add chicken and cook until browned and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from the skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 30 seconds, be careful not to burn it!).
  4. Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Add red pepper flakes (if using). Bring to a simmer and cook until slightly thickened (about 2-3 minutes).
  5. Add the cooked chicken back to the skillet with the garlic butter sauce. Toss to coat. Stir in chopped parsley.
  6. While the sauce simmers (or after the chicken is coated), heat olive oil in a separate skillet over medium heat. Add asparagus and sauté until tender-crisp (about 5-7 minutes). Season with salt and pepper.
  7. Serve the Garlic Butter Chicken Bites with asparagus immediately.