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Garlic Butter Chicken Bites with Lemon Asparagus

Garlic Butter Chicken Bites with Lemon Asparagus

I tweaked the original recipe for this to make it easier and I altered the ingredients a little bit too. The original recipe

called for more than twice the amount of salt for the chicken and 1/2 cup butter. Now I love butter, but it was plenty buttery with the 1/3 cup I used but use the amount you want.

This dish was quite easy, using only two large skillet and it was very pretty too. I served it for dinner with friends and my boyfriend even told me the next day how much he enjoyed it. That is big! If you don't like asparagus or it is too high in price, feel free to use broccoli instead.

I bet this would be good with cubed pressed tofu and vegetarian chicken broth instead of chicken for a vegetarian version too.

Garlic Butter Chicken Bites with Lemon Asparagus 3 lg. boneless-skinless chicken breast halves about 1-1/2 pounds 3/4 tsp. unrefined sea salt 1 tsp. onion powder 1 tsp. coarsely ground pepper 1/3 cup butter, divided 1 tsp. olive oil 2-3 tsp. minced garlic, divided 1 tsp. Italian seasoning 1 lb. fresh asparagus, trimmed (use medium thick spears) or broccoli cut into thin stalks (or florets) 2/3 cup chicken broth, divided Juice of half a lemon 1 tsp. hot pepper sauce, or to taste 2 tbsp. chopped fresh basil or parsley Hot Cooked Cauliflower Rice, optional chopped fresh basil, optional 1. Cut chicken into cubes, sprinkle with onion powder, pepper and salt; mix well and set aside. 2. In a large skillet over medium-high heat, melt 1/4 cup butter and the olive oil. Add chicken pieces, cooking until golden on all sides. Meanwhile, combine the asparagus or broccoli, the remaining 1/3 cup chicken broth, remaining 1/4 cup butter and 1 teaspoon garlic in a large skillet; cook over medium heat until the vegetables are crisp-tender, adding broth if necessary so there are always at least 3 tablespoons liquid in pan. To the chicken, add the remaining 1 teaspoon garlic and the Italian seasonings, cook and stir 1 minute. Remove chicken to a plate. Deglaze pan with the remaining 1/3 cup chicken broth; cook until reduced to half. 3. Add chicken, remaining broth mixture from pan, lemon juice, hot sauce and basil to asparagus, stir to combine. Cook several minutes to heat through and reduce slightly if necessary. Adjust seasonings. Serve over hot cooked cauliflower rice and sprinkle with additional basil, if desired. Servings: 4 Nutrition Facts Serving size: 1/4 of a recipe (12.6 ounces). Nutrition information calculated from recipe ingredients. Optional ingredients were not included in the nutritional analysis Amount Per Serving Calories 395.4 Total Fat 22.97g Saturated Fat 12.27g Cholesterol 139.36mg Sodium 704.95mg Potassium 299.73mg Total Carbohydrates 6.57g Fiber 2.73g Sugar 2.52g Protein 41.73g

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