Tuesday, April 2, 2013

Mojito Chicken and Asparagus

2 lbs. fresh asparagus spears, washed and ends snapped off
1/4 c. sliced almonds
Olive oil
salt and pepper

1/2 c. chopped onion
2 large garlic cloves, minced
2 tsp. olive oil
1 1/2 Tbsp. sugar
1 1/2 lbs. boneless,skinless chicken breast, cut into 1/2 inch cubes
1/2 c. lime juice
1/2 c. light rum
1 tsp. fresh lime zest
1/4 c. chopped fresh mint (photo doesn't include this)

1 cup couscous, cooked according to directions

Heat oven to 400 degrees. Place washed and DRIED asparagus on a large baking pan. Sprinkle olive oil over top (about 1-2 Tbsp). Roast for about 10-12 minutes, turning once. Add almonds and roast for about 5 minutes more. Keep warm.

Meanwhile, saute' onions, garlic, sugar in 2 tsp. olive oil. Cook about 3 minutes, until onion is tender. Add chicken, season with salt and pepper and brown on all sides - about 5 minutes. Add lime juice, then take pan off heat and carefully add run. Stir in lime zest.
Heat to boiling, then simmer for about 10 more minutes or until chicken is thoroughly cooked. Adjust sugar to taste - it should be tart, but not so tart you can't eat it!

Add fresh mint and give a good stir (photo above does not have mint).

Serve chicken over couscous and asparagus on the side, topped with almonds. A light and delicious meal which takes about 30 minutes or less to make!

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