Lemon Butter Chicken with Asapragus and Taters


Yesterday I went to the farmers market, got some veggies, chicken, butter, and had to make something for the week. This is what came to mind, and then I went on the gram later at night, I saw the Whole Foods instagram post the same thing, but the photography skills and recipe showin' me UP. Anyway, this is my version, simplified, hope you enjoy :) And Happy Mother's Day!



  • 1 pound chicken breasts
  • 3 tbsp. flour (I used whole wheat)
  • 2 pinches sea salt and lots of ground pepper
  • 3-4 tbsp. grass-fed butter
  • 1 lemon, sliced
  • 1 bunch of asparagus
  • About 2 pounds of potatoes
  • Drizzle of olive oil


  • Pre-heat oven to 425F
  • Chop your potatoes into 1" cubes. Toss with olive oil and sea salt.
  • Bake the potatoes for about 30 min (or until tender), flipping every 10 minutes
  • Slice chicken breasts down the center to thin them out making about 4 breasts total
  • Mix the flour, sea salt, and pepper. Coat the chicken breasts in this mixture
  • In a large skillet, melt 3 tbsp. butter over medium-high heat. Once melted, place the coated chicken in, cooking about 5 minutes on each side
  • Once done, set aside. Place the chopped asparagus in the same large skillet. Sprinkle with sea salt. May need to add in another tbsp. of butter.
  • Slice half of the lemon and place around the skillet with the asparagus. Squeeze the rest of the juice in around the skillet
  • Once the asparagus are tender, take off skillet and add on the tray with