INGREDIENTS
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4 boneless skinless chicken breasts pounded to even thickness, OR 6-8 boneless skinless chicken thighs (see note)
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1 large bundle of asparagus spears (about 1 pound)
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1 lemons, divided
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1 teaspoon minced garlic
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3 tablespoons butter, melted
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1 1/2 teaspoons Italian seasoning
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salt and pepper to taste