I absolutely love this dish in the summertime. My dad is growing a rosemary plant and it smells soooo goooood! Makes me want to cook with rosemary constantly!
I came home very late a few nights ago, absolutely worn out, and I was ready to just eat anything, especially if it was unhealthy. I hate when that happens! I decided not to let my exhaustion get the best of me, and besides, that’s what I preach as Chef Stef, that you can cook a healthy meal quickly, so stop eating food that is NOT good for you!! 🙂
Put up a pot of rice, or water for pasta. Start prepping your other ingredients.
Grab some chicken breasts, one per person. Or, make extra for leftovers! Cut into pieces. Rinse a quarter of a bunch of asparagus per person. I made half a bunch, enough for two people, which is about 10 stalks. Snap off the end parts and discard. Snap the rest of the stalks into small, 2 inch pieces.
When your rice or pasta has 10 minutes left on the timer, in a saucepan or wok, heat 1 tsp of olive oil and 1 tsp of rosemary. Saute until fragrant, about a minute. Add the chicken. Add 1 tsp of salt and pepper, and the juice of half of a lemon, which is a little less than 1/4 of a cup. Stir together and cover. Let the chicken cook on medium/low heat for 3 minutes. Uncover and place the chicken in a bowl on the side. Leave some of the lemon and chicken juice in the pan.
Add the asparagus to the pan with some of the leftover juice. Cover and cook on medium heat for 5 minutes. Add the chicken back in. Stir and it’s ready!!
Super simple and SOOO delicious. Not only will your nose be thrilled, but your tastebuds will certainly be thanking you 🙂
Have a classy week!