Almond Chicken with Asparagus
Elevate your weeknight dinner game with this vibrant and wholesome Almond Chicken with Asparagus recipe! Tender, golden-browned chicken breasts are paired with crisp, garlicky asparagus and a savory-sweet sauce made with soy, honey, and a hint of lemon for brightness. Topped with crunchy sliced almonds and a sprinkle of parsley, this dish is as nutritious as it is flavorful. Ready in just 35 minutes, it's the perfect quick and easy meal to satisfy the whole family. Ideal for those seeking high-protein and low-carb dinners, this recipe delivers on taste and health in every bite. Serve it with a side of rice or quinoa to soak up the luscious sauce, or enjoy it on its own as a light yet satisfying main course.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons olive oil
- 1 pound asparagus
- 3 pieces garlic cloves, minced
- 0.25 cup low-sodium chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 0.25 cup sliced almonds
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
Season the chicken breasts on both sides with salt, black pepper, and paprika.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
Trim the woody ends of the asparagus and cut the spears into 2-inch pieces.
In the same skillet, heat the remaining tablespoon of olive oil. Add the minced garlic and cook for 30 seconds, until fragrant, then add the asparagus. Sauté for 3-4 minutes until the asparagus is tender-crisp.
In a small bowl, whisk together the chicken broth, soy sauce, honey, and cornstarch until smooth. Pour the mixture into the skillet with the asparagus and stir to combine.
Return the cooked chicken to the skillet, spooning some of the sauce over the chicken. Simmer for 2-3 minutes, allowing the flavors to meld.
Sprinkle the sliced almonds over the chicken and asparagus. Drizzle with lemon juice for brightness.
Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 851 mg | 37% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 6.9 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 598 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
