Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp (15ml) olive oil
  • 4 tbsp (57g) unsalted butter
  • 6 cloves garlic, minced
  • 1/4 cup (60ml) chicken broth
  • 2 tbsp (30ml) lemon juice, freshly squeezed
  • 1 tbsp (15ml) chopped fresh parsley
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb (450g) asparagus, trimmed
  • 1 tbsp (15ml) olive oil
  • 1 lemon, zested and juiced
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • Optional: Red pepper flakes for a touch of heat

Instructions:

  1. Pat the chicken cubes dry with paper towels. Season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through (internal temperature reaches 165°F/74°C), about 5-7 minutes. Remove chicken from the skillet and set aside.
  3. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
  4. Pour in the chicken broth and lemon juice. Bring to a simmer and cook until the sauce slightly thickens, about 2-3 minutes.
  5. Return the cooked chicken to the skillet and toss to coat with the garlic butter sauce. Stir in the fresh parsley.
  6. While the chicken is cooking, snap off the tough ends of the asparagus.
  7. Heat olive oil in a separate skillet over medium heat. Add the asparagus, lemon zest, and lemon juice. Season with salt, pepper, and red pepper flakes (if using). Cook until tender-crisp, about 5-7 minutes.
  8. Serve the garlic butter chicken bites immediately over the lemon asparagus. Drizzle with any remaining sauce from the skillet.