Today, we know thatâs not the case, and that some water-soluble vitamins and nutrients are handled differently by the body than others. Just because most water-soluble vitamins are not stored by the body, you canât assume that it is safe or effective to take more than the safe upper limit.
1. Heat a large cast-iron or nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus to pan; cook 3 minutes or until asparagus is crisp-tender and browned, stirring frequently. Transfer to a serving platter. Add rind, juice, and salt, tossing to coat.
Add chicken and season with Italian seasoning, 1/8 tsp. salt, and pepper. Cook for about 4 minutes per side, until fully cooked. Remove chicken from the skillet. Once cool enough to handle, slice chicken and set aside. Remove skillet from heat, re-spray, and return to medium-high heat.Add asparagus and 2 tbsp. water.Cover and cook for 4 minutes. Remove cover and add mushrooms, tomatoes, and garlic to the skillet.nce cool enough to handle, slice chicken and set aside. Remove skillet from heat, re-spray, and return to medium-high heat. Add asparagus and 2 tbsp. water. Cover and cook for 4 minutes. Remove cover and add mushrooms, tomatoes, and garlic to the skillet.