Chicken Asparagus & Pepper Sauté (Low Sodium)
Quick sauté of chicken breast with asparagus and red bell pepper, brightened with lemon. Lean, low sodium, and weeknight-fast.
Triathlete & Developer with 10+ Years in Endurance Sports
Ingredients
For 2 servings
- thin strips
- cut in 2-inch pieces
- sliced
- sliced
- minced
- juice only
Instructions
- 1
Heat half the olive oil in a large skillet over medium-high heat. Cook chicken strips 6-7 minutes until browned and cooked through. Remove and set aside.
- 2
Add remaining oil, asparagus, bell pepper, and onion. Sauté 5-6 minutes until tender-crisp.
- 3
Add garlic and black pepper; cook 30 seconds.
- 4
Return chicken to the pan, add lemon juice, and toss 1-2 minutes. Serve immediately.
Nutrition Facts
Per 2 servings
Dietary Information
Good For
Shopping List
8 items for 2 servings
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Chicken Asparagus & Pepper Sauté (Low Sodium)
Quick sauté of chicken breast with asparagus and red bell pepper, brightened with lemon. Lean, low sodium, and weeknight-fast.
Ingredients
- •280 g Chicken Breast (thin strips)
- •180 g Asparagus (cut in 2-inch pieces)
- •140 g Bell Pepper (Red) (sliced)
- •80 g Onion (Yellow) (sliced)
- •14 g Extra Virgin Olive Oil
- •6 g Garlic (minced)
- •16 g Lemon (juice only)
- •0.5 g Black Pepper (Ground)
Instructions
- 1Heat half the olive oil in a large skillet over medium-high heat. Cook chicken strips 6-7 minutes until browned and cook...
- 2Add remaining oil, asparagus, bell pepper, and onion. Sauté 5-6 minutes until tender-crisp.
- 3Add garlic and black pepper; cook 30 seconds.
- 4Return chicken to the pan, add lemon juice, and toss 1-2 minutes. Serve immediately.
Nutrition per Serving
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