Lunch: Chicken Breasts with Mushrooms and Asparagus

Recipe by Vanessa McNeil Rocchio Toasted bread is the perfect starch to sop up the tasty pan sauce from Chicken Breasts with Mushrooms and Asparagus.

This recipe includes fertility superfoods such as:

Chicken Breast, Lemon, Asparagus

Health and fertility benefits of Chicken Breasts with Mushrooms and Asparagus

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. We don't have any research on Asparagus as a fertility food yet. Please leave your review below if you are able to provide details about asparagus.

Ingredients

4 skinned and boned chicken breasts (about 1 1/2 lb.)
2 teaspoons Sicilian crushed red pepper-and-garlic seasoning (such as McCormick Perfect Pinch)
1 teaspoon kosher salt
8 green onions (optional)
1 pound fresh asparagus
1 (8-oz.) package sliced fresh mushrooms
3 garlic cloves, sliced
4 tablespoons olive oil
2 tablespoons drained capers
2 tablespoons fresh lemon juice
1/4 cup loosely packed fresh dill leaves or chopped fresh flat-leaf parsley
2 tablespoons butter
4 French bread loaf slices, toasted

Instructions

Preheat grill to 350 ° to 400 ° (medium-high) heat. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or meat mallet. Sprinkle with seasoning and salt.
Grill chicken, covered with grill lid, 4 to 5 minutes. Add green onions to grill (if desired), and grill chicken and onions 4 to 5 minutes or until chicken is browned and done.
Snap off and discard tough ends of asparagus. Cook asparagus and next 2 ingredients in hot oil in a large nonstick skillet over medium-high heat, stirring often, 3 to 4 minutes or until asparagus is crisp-tender. Add capers and lemon juice; cook 1 to 2 minutes, stirring to loosen browned bits from bottom of skillet. Remove from heat; stir in dill and butter, stirring until butter melts.
Place chicken and onions on bread, and top with sauce.

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