Once the spring season rolls in, consumers start craving fresh, detoxifying foods. Out go the heavy comfort suppers and in come the lighter, more refreshing dishes. Conveniently located at the end of citrus season, spring is when home chefs can take advantage of in-season fruit to prepare the energizing dinners they are craving. Enlisting lemon in your dishes can change the whole flavor of the meal, and the zest makes it feel feel fresh and revitalizing. Check out these 7 lunch and dinner dishes that include lemon on their ingredients list. For the lemon lovers of the world, this round-up is for you.
1. Lemon Chicken with Asparagus
An especially popular lemon dinner dish is lemon chicken and this recipe for lemon chicken with asparagus from Pinch of Yum allows you to make the supper in a skillet with all of 5 ingredients. Enlisting two pieces of in-season produce — lemons and asparagus — this dish epitomizes the skill of cooking with what’s in season, and it’s healthy to boot. Asparagus season is short, so get the good stuff while you can and then throw it in the skillet.
- 1 pound boneless skinless chicken breasts
- ¼ cup flour
- ½ teaspoon salt, pepper to taste
- 2 tablespoons butter
- 1 teaspoon lemon pepper seasoning
- 1 to 2 cups chopped asparagus
- 2 lemons, sliced
- 2 tablespoons honey plus 2 tablespoons butter (optional)
- Parsley for topping
Directions: Chicken: Cover the chicken breasts with plastic wrap and pound until each pieces is about a ¾ of an inch thick. Place the flour and salt and pepper in a shallow dish and gently toss each chicken breast in the dish to coat. Melt the butter in a large skillet over medium high heat; add the chicken and saute for 3 to 5 minutes on each side, until golden brown, sprinkling each side with the lemon pepper directly in the pan. When the chicken is golden brown and cooked through, transfer to a plate.
Asparagus and Lemons: Add the chopped asparagus to the pan. Saute for a few minutes until bright green and tender crisp. Remove from the pan and set aside. Lay the lemon slices flat on the bottom of the pan and cook for a few minutes on each side without stirring so that they caramelize and pick up the browned bits left in the pan from the chicken and butter. Remove the lemons from the pan and set aside.
Layer all the ingredients back into the skillet – asparagus, chicken, and lemon slices on top.