The
Daily
Fix
For load:
Lemon Chicken and Asparagus
It's a case study straight out of 'Seinfeld.'
Back squat 3-3-3 reps
Shoulder press 3-3-3 reps
Deadlift 3-3-3 reps
Chicken seared in butter, then simmered with tender asparagus in a bright, garlicky lemon sauce for a fresh, flavorful skillet meal.
So how did it get published?
Go heavy.
Post loads to comments.
Ingredients
For the Chicken:
4 chicken breasts or thighs (boneless, skinless)
2 Tbsp butter or tallow (for searing)
Salt and black pepper, to taste
½ tsp paprika
For the Sauce & Asparagus:
1 Tbsp butter
3 cloves garlic, minced
1 bunch asparagus, trimmed and cut into 2-inch pieces
½ cup chicken broth (unsalted)
¼ cup heavy cream (optional for richness)
3 Tbsp lemon juice (freshly squeezed)
1 tsp lemon zest
1 tsp Dijon mustard (optional, for depth)
2 Tbsp fresh parsley, chopped
Salt and black pepper, to taste
Optional Garnish:
Extra lemon wedges
Fresh dill or thyme
Macronutrients
(per serving, serves 4)
Protein: 41g
Fat: 25g
Carbs: 7g
Preparation
Pat chicken dry, season with salt, pepper, and paprika.
Heat butter in a large skillet over medium-high. Sear chicken 4–5 minutes per side until golden brown. Remove and set aside.
In the same skillet, add butter and asparagus. Sauté 3–4 minutes until crisp-tender. Remove and set aside.
Lower heat to medium. Add garlic, cook 30 seconds. Stir in chicken broth, heavy cream (if using), lemon juice, zest, Dijon mustard, salt, and pepper. Simmer 3–4 minutes until slightly thickened.
Return chicken and asparagus to the skillet. Spoon sauce over and simmer 5 minutes until chicken reaches 165°F internal temperature.
Garnish with parsley and lemon wedges. Serve hot.
A Seinfeld parody exposes how predatory journals bypass peer review and publish nonsense for a fee.
BS: 135, 185, 215
P: 75, 95, 110
DL: 185, 235, 285