one-pot chicken and asparagus

Short on time this Passover? Go the one-pot recipe route with this chicken thigh and asparagus recipe. 

one-pot chicken and asparagus

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Prep time 5 min. | Total time: 25 min.  | Serves 6-8 | Passover Friendly Weight Watchers Friendly: 5 Points
INGREDIENTS/ INSTRUCTIONS
6-8 boneless chicken thighs or breasts 1 pound asparagus, ends trimmed 2 tablespoons olive oil 2 tablespoons minced garlic fresh parsley or herbs of choice ½ teaspoon dried thyme ½ teaspoon dried oregano ½ teaspoon garlic powder 2-3 tbsp of water	1.  Season chicken with salt and pepper on both sides. In a large pan/skillet over medium-high heat, place olive oil, garlic, spices and herbs and until the garlic is fragrant, about 2 minutes. 2.  Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes, then flip and cook another 5-7 minutes. (Chicken should be nearly, but not completely cooked through by this point) 3.  Scoot the chicken over the sides and add remaining add 2 tbsp of water and asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through. 4.  Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.