Lemon Dill Chicken Bites with Asparagus

These Lemon Dill Chicken Bites with Asparagus are the EASIEST WEEKNIGHT MEAL EVER! They are made in one skillet, ready in under 30 minutes, healthy, and just absolutely delicious. I love pairing fresh lemon and dill together and it just goes perfectly in this dish with the tender chicken and asparagus.

Lemon Dill Chicken Bites with Asparagus

I love anything that can be made in one skillet because that means less clean up! This is an ideal busy weeknight dinner and I know you are going to love it!

I tried keeping it at 5 ingredients, but I really needed that asparagus in there, so it’s now 6! That’s good enough, right?!

Here is what you will need!!

  • 1-1.5 lbs boneless, skinless chicken breasts, cut into bite sized pieces
  • Zest and Juice of 1 large lemon, plus wedges for serving
  • 1 tsp garlic powder
  • 1 T fresh dill, chopped, plus more for serving
  • 1 T flour
  • 1 bunch asparagus, ends trimmed and cut into 3-4 inch pieces
  • Olive oil
  • Salt + pepper, to taste
Lemon Dill Chicken Bites with Asparagus

Heat a little olive oil in a large non stick skillet over medium high heat. When oil is hot, but not smoking, add chicken and cook for 3 minutes, until golden. Flip, and cook another 2-3 minutes until cooked through. Transfer chicken to a plate on the side.

Next, we’ll cook up our asparagus! Add a little more oil if needed, then add asparagus and cook for 3-4 minutes, or until cooked to your liking. Add chicken back to the skillet and garnish with more fresh dill and serve with lemon wedges.

Serving suggestions: this dish goes really well with couscous, quinoa, or rice, but also a big side salad would be great also! I hope you love it.

As always, if you make this dish, a comment/review below would be SO greatly appreciated! It’s super helpful for me but also other readers. Thank you for being here! xo, Lindsay

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Lemon Dill Chicken Bites with Asparagus

Lemon Dill Chicken Bites with Asparagus
  • Author: Lindsay // Tipps in the Kitch

Ingredients

  • 11.5 lbs boneless, skinless chicken breasts, cut into bite sized pieces
  • Zest and Juice of 1 large lemon, plus wedges for serving
  • 1 tsp garlic powder
  • 1 T fresh dill, chopped, plus more for serving
  • 1 1/2 T flour
  • Salt + pepper, to taste
  • 1 bunch asparagus, ends trimmed and cut into 34 inch pieces
  • Olive oil
Scale

Instructions

  1. Add chicken to a medium sized mixing bowl with lemon zest, lemon juice, garlic powder, dill, flour, salt, and pepper and toss to coat.
  2. Heat a few T olive oil to a large non-stick skillet over medium high heat.  When oil is hot, add chicken and cook for 6-8 minutes, until golden, crispy and cooked through.  Transfer to a bowl on the side.
  3. Using the same skillet, add more oil if needed, and add asparagus and season with salt and pepper.  Cook for 3-4 minutes, until cooked to your liking.  Add chicken back to skillet, garnish with more fresh dill and lemon.  Enjoy!!
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