Garlic Butter Chicken Bites with Lemon Asparagus

Nutrition unverified · 4 servings · US measures · 10 min publisher preparation per four-serving batch

Total time: 30 min

Garlic Butter Chicken Bites with Lemon Asparagus, adapted from Christina Cherrier.

Follow the cooking flow and check each component at the stated endpoint.

The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.

Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.

These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.

Ingredients

• 3 count Chicken breastsboneless, skinless, cut into bite-sized chunks
• 2 bunch Asparagusrinsed and trimmed
• ½ cup Butterdivided · 1/4 cup for browning the chicken and 1/4 cup for the sauce
• 1 tsp Olive oil
• 2 tsp Minced garlicdivided · 1 teaspoon for the chicken bites and 1 teaspoon for the asparagus and sauce
• 1 tsp Italian seasoning or Herbes de Provence
• 1 tbsp Hot sauceoptional · we used Sriracha
• ½ cup Low-sodium chicken broth
• ½ count Lemonjuice
• 1 tbsp Minced parsley
• Not specified Crushed red chili pepper flakesoptional · Source gives no numeric quantity; use to taste/as garnish as written.
• Not specified Slices of lemon for garnishSource gives no numeric quantity; use to taste/as garnish as written.
• 1 tsp Salt
• 1 tsp Fresh cracked black pepper
• 2 tsp Onion powder

Before you start

• Stovetop
• Pans

Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.

Cook

1. Step 1

   Season the chicken chunks with salt, pepper and onion powder. Blanch trimmed asparagus for 2 minutes, chill in ice water and drain; very thin stalks can skip blanching.

2. Step 2

   Melt half the butter with olive oil over medium heat. Brown chicken on all sides, working in batches if necessary. Lower heat, add half the garlic and the Italian herbs, and cook 1 minute until fragrant. Transfer chicken to a plate.

3. Step 3

   Raise heat to medium-high. Add the remaining garlic and broth, simmering until reduced by half. Stir in the remaining butter, lemon juice, optional hot sauce and parsley.

4. Step 4

   Toss asparagus in the sauce for 2 minutes, then return chicken and heat 1 minute. Serve with optional chili flakes and lemon slices.

Where your attention goes

Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.

Why this works

Nutrition per serving

Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided

Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Listed allergens: milk. Check purchased labels and cross-contact.

First-cook checks

• The publisher’s recipe details include salt, pepper and onion powder, although the visible ingredient list omits all three. They are retained here.
• Source browning step has no time or numeric chicken doneness endpoint.
• The publisher gives no measured amount for: Crushed red chili pepper flakes, optional.
• The publisher gives no measured amount for: Slices of lemon for garnish.
• Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
• Adapted from Christina Cherrier. This adaptation has not been kitchen-tested.
• The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total.
• Safe doneness checks are added to the publisher method; timers alone do not establish doneness.

Leftovers

Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.

Sources

• Christina Cherrier: Garlic Butter Chicken Bites with Lemon Asparagus
  https://www.eatwell101.com/garlic-butter-chicken-bites-asparagus-recipe
• FoodSafety.gov: safe minimum internal temperatures
  https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures

These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.