Megan Sheley Wellness

Season your chicken thighs with salt and pepper on both sides. Heat a large skillet (one that has a lid to it) with some olive oil, wait until pan is HOT and then add your chicken thighs. Sear on 1 side for 4 minutes until browned and then flip to sear other side (you will not be cooking the chicken fully through at this point) but make sure your thighs are slightly charred. Once both sides are browned, remove from skillet and set aside. In the same pan, add chopped onions and sauté for 4-5m until browned. Add in your garlic, chicken stock, zest from 1 lemon, juice from 1 lemon, rice, raw asparagus, shredded parm, cream, dried parsley, butter, and 1/2 tsp salt and fresh cracked pepper. Stir well to combine. Set heat to medium and bring to a light boil. Once boiling, add your chicken thighs back in with the rice and set heat to LOW and cover for 10 minutes. Uncover and stir your rice around a bit (taste test it and check for doneness). If you need to, add a little more broth to help the rice finish cooking if the liquid is gone and cover and cook for 3-5 more minutes. Remove from heat and add shredded parmesan cheese on top with chopped parsley and lemon slices! Enjoy!