FOX19.com-Cincinnati News, Weather & SportsChicken & Asparagus in Lemon Sauce from Nourish Yourself

Serves 4

1 Tbsp. olive oil
1 lb. boneless, skinless chicken breasts, trimmed, cut into 1" pieces
1 lb. fresh asparagus, ends trimmed, cut into 1" pieces
1.5 c. low sodium chicken broth
3 Tbsp. lemon juice (squeezed from ½ lemon)
1 tsp. corn starch
2 Tbsp. chopped fresh parsley or thyme
salt and pepper to taste

1. Heat olive oil in a large nonstick skillet and add chicken. Saute until golden brown, about 6 minutes. Add asparagus and sauté 2 minutes until bright green and crisp-tender. 
2. In a small bowl or cup, combine broth, lemon juice and cornstarch, and whisk to combine.
3. Pour broth mixture into skillet over chicken and asparagus and bring to a boil. Reduce heat to simmer and cook 3 minutes to allow sauce to thicken.
4. Serve over a cooked whole grain starch of your choice, prepared according to package directions  (e.g. brown rice, quinoa, whole wheat pasta), and garnish with a lemon slice and a sprinkle of fresh parsley or thyme.