Ingredients

The following ingredients have 4 Servings
  • 2 medium boneless skinless chicken breasts
  • 2 tbsp olive oil (divided)
  • 2 tbsp lemon (juice)
  • lemon pepper
  • garlic salt (with parsley flakes)
  • 10-12 asparagus spears (ends trimmed off and cut in half or thirds)
  • 2 tbsp teriyaki sauce (or teriyaki marinade)
  • 1 tsp minced garlic
  • soy sauce
  • salt and pepper to taste

Instruction

  • Begin by cutting your chicken breasts into 1 inch pieces.
  • Cook chicken in a medium pan with 1 tablespoon of olive oil and 2 TB of lemon juice. Add a little bit of lemon pepper and garlic salt.
  • Once cooked, take out your chicken and set it aside.
  • Cook your cut asparagus spears in the remaining oil. Add an additional 1 tablespoon of oil along with 2 TB teriyaki sauce and 1 tsp. minced garlic.
  • Cook asparagus on medium head for 6-8 minutes.
  • Add chicken back to the asparagus along with the desired amount of soy sauce. Cook for an additional 4 minutes. Add salt and pepper to taste.
  • Eat alone or serve over rice or noodles.