Lemon-Butter Chicken with Sautéed Brussels Sprout & Baked Asparagus

Ingredients:

2 Chicken fillets

1tbsp Olive oil

2tsp Lemon juice

1 1/2tbsp Butter

Poultry Seasoning

Black Pepper (freshly cracked)

Salt

How to:

• Cut the chicken crosswise and coat with olive oil.
• Then sprinkle the salt, black pepper and poultry seasoning on both the sides, wrap and marinate for 30 mins.

• In a skillet, heat butter until foaming, place the chicken fillets and cook.

• Flip the fillet after 4 mins and cook the other side until it starts browning.

• Then pour the lemon juice over the fillets and cook with lid closed for 2 mins.

• Reduce the flame and cook until both the sides are evenly brown. Do not overcook, as the chicken may turn rubbery.
• Transfer it to a plate and drizzle the remaining lemon-butter sauce(also scrape the bits along) from the skillet, over the chicken.

Serve hot with veggies.

Sautéed Brussels Sprout:

Ingredients:

8-10 Brussels Sprout

1tbs Olive oil

1tsp Lemon juice

Black pepper (freshly cracked)

Salt

How to:

• Remove the loose leaves and trim the stems of the brussels sprout.

• Then wash well and halve them.

• Heat olive oil in a skillet and add the brussels sprout, followed by salt and pepper.

• Saute for 8-10 mins or until tender when skewered.

• Then pour less than 1/4 cup of water and saute until it evaporates.

• Switch off, pour lemon juice and toss well.

Serve hot as a side.

Baked Asparagus:

5-6 Asparagus (thicker spears)

1 1/2tsp Olive oil

Black pepper (freshly cracked)

Salt

How to:

• Preheat the oven at 400 degrees.
• Wash and trim the tough ends of the asparagus and discard'em.
• In a baking dish, coat the asparagus with olive oil and sprinkle the salt and pepper.

• Bake for 20 mins or until juicy and tender.

Serve hot as a side.