Lime Butter Chicken
Roasted Asparagus and Mushrooms
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- ¼ cup fresh lime juice
- ¼ cup butter
- 2 Tbsp chopped fresh basil
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes per side or until done. Remove from skillet, and keep warm.
- Add lime juice and butter to skillet, stirring until butter is melted. Stir in basil. Spoon sauce over chicken.
Side Dish Ingredients
- 1 lb asparagus, trimmed
- 1 (8-oz) pkg whole mushrooms, quartered
- 2 Tbsp olive oil
- 1 clove garlic, minced
Side Dish Instructions
- Preheat oven to 425°F. Toss together all ingredients on a rimmed baking sheet. Season lightly with salt and pepper.
- Bake 10 to 15 minutes or until vegetables are beginning to brown.
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