CAST IRON LEMON GARLIC BUTTER CHICKEN AND ASPARAGUS
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  • 4 – 6 skinless, boneless chicken thighs
  • Asparagus (I used thick)
  • 4 tablespoons butter
  • 3 garlic cloves, minced
  • Sweet and Tangy Fiesta Seasoning (to desire)
  • Pink Himalayan Salt & Peppercorn
  • Juice of 1/2 lemon + lemon slices
  • 1/2 cup fresh chopped parsley

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Add Olive oil and 2 tablespoons butter in a large skillet over medium-low heat. Season Chicken with Sweet and Tangy Fiesta Seasoning (to desire). Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked. If chicken browns too quickly, lower the heat. Transfer chick to a plate.
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In the same Cast iron Skillet, lower the heat and melt the remaining butter. I washed off the asparagus and salted them with Pink Himalayan Salt & Peppercorn. Add fine chopped parsley, garlic, Asparagus and cook for 4 to 5 minutes, stirring regularly, until cooked.
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Add chicken back into the pan and reheat for 2-3 minute. Serve & Enjoy!


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