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Spring calls for light and refreshing recipes—especially when you’re trying to lose weight. It’s the perfect time to take advantage of all the colorful and delicious spring veggies, such as nutrient-rich asparagus. This recipe for Lemon Asparagus stir fry features chicken, which our weight loss doctor recommends as an excellent source of lean protein. If you’re a vegetarian, simply substitute with tofu or additional veggies.
Chicken is a complete protein that is loaded with other important nutrients, yet low in fat and calories. It’s an excellent source of tryptophan, which boosts serotonin levels, as well as selenium and vitamin B12, both of which promote a healthy metabolism. Asparagus is a nutrient powerhouse—it’s a great source of fiber, chromium, folate and vitamins A, C, E and K. It’s also a rich source of glutathione, a detoxifying compound that helps combat free radical damage. The combination of this filling duo makes for the perfect meal—and one that the whole family will enjoy.
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1 1/2 pounds skinless chicken breast, diced
1 tbsp fresh ginger, diced
¼ cup red or green bell peppers, chopped
2 tbsp extra virgin olive oil
1 bunch asparagus, cut into small pieces
6 cloves garlic, chopped
¼ cup fresh lemon juice
2 tbsp low sodium soy sauce
Himalayan sea salt and freshly ground black pepper to taste
Heat one tbsp of extra virgin olive oil in a non-stick pan or wok on medium heat. Add the asparagus and cook for approximately four minutes. Add the ginger, garlic and bell peppers and cook for an additional minute, or until light golden brown. Remove from the pan and turn heat up to medium high. Add the other tbsp. of extra virgin olive oil and the chicken and cook for about 7 to 10 minutes, until brown. Remove it from the pan, toss everything together and season with the Himalayan sea salt and freshly ground pepper.
Serve with low sodium soy sauce on the side.