Campfire Lemon Chicken and Asparagus

This one-skillet meal combines the flavor of golden-brown cast iron-seared chicken breasts with a savory, citrusy soy sauce, all served over a bed of roasted asparagus. Serve with a fire-roasted sweet potato on the side for a hearty meal. This recipe can be cooked outdoors over the campfire or inside on the stovetop.

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Prep Time 15

Cook Time 45

Total Time 1

Course Dinner

Servings

Equipment

A cast iron skillet (10 or 12-inch)
Long-handled tongs
Heat-Resistant Gloves
Mixing Bowl
Measuring Cups
Knife and Cutting Board
A cooking tripod and stainless steel cooking grate (optional but helpful!)

Ingredients

4 Thin-sliced chicken breasts (or 2 regular-thickness chicken breasts, cut in half horizontally)
1 Medium Yellow onion (chopped)
1-2 Pounds Asparagus (cut into 2" pieces - discard tough ends)
1 Lemon
Garlic powder, salt, pepper to taste
2 TBSP Oil to coat the skillet

Ingredients for the Sauce:

½ Cup Chicken broth
2 TBSP Lemon juice
2 TBSP Soy sauce (check label if preparing recipe gluten-free)
1 TBSP Honey
1 tsp All-purpose flour (or gluten-free flour)

Instructions

Season the thin-sliced chicken breasts with salt, pepper, garlic powder, and any other desired spices to taste.
When the fire is ready, add the cooking oil to the skillet. Carefully place the cast iron skillet on the grate over the fire to preheat for 5-10 mins.
If you plan to cook sweet potatoes also, now is the time to prep them and get them in the fire. Scrub or rinse the potatoes, then poke several holes in each potato and rub a light coating of cooking oil on the skin. Wrap each potato tightly in aluminum foil. Using long-handled tongs, place them at the base of the fire in the smoldering coals. Flip and rotate potatoes every 15 mins or so for even cooking and to avoid burning.
When the skillet is hot and the oil shimmers, place the seasoned chicken in the pan. Cook until browned on each side and the internal temp reaches 165 degrees.
While the chicken is cooking, make the marinade sauce by combining the chicken broth, lemon juice, soy sauce, honey, and flour in a bowl and whisk well. Set aside.
When the chicken is done, remove it from the skillet and transfer it to a plate or pan.
Place the chopped asparagus and onion in the skillet, adding a bit more oil if the skillet is dry. Cook until the onion has softened and the asparagus is tender-crisp.
Add the prepared marinade sauce and return the cooked chicken breasts to the skillet. Top chicken with lemon slices (optional) and continue to cook for 3-5 mins or until the sauce thickens slightly.
Remove the skillet from the cooking grate (heat-resistant gloves are helpful). Plate each serving of chicken and asparagus, then spoon the lemon honey sauce from the pan over each serving. Carefully remove the sweet potatoes and unwrap them - they will be steaming hot. Enjoy!

Notes

If you choose to make this recipe indoors on the stovetop and would like to roast the sweet potatoes in the oven, here are the easy instructions:

Preheat oven to 425.
Wash sweet potatoes and poke holes in them with a fork to vent steam.
Place sweet potatoes on a baking tray and bake for approximately 45 mins.
Potatoes are done when they pierce easily with a knife.

Keyword asparagus, cast iron, cast iron skillet, chicken, dairy free, gluten free, lemon

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