Chicken Asparagus with Lime
Chicken asparagus and lime on a bed of field greens with wild rice.
- 2 Limes (roll them with your palm to get the juice flowing)
- 1 Tablespoon Corn Starch
- Bunch of Asparagus (cut on a slant so they look fancy)
- 2 Garlic Cloves, Minced (I used a garlic press)
- 2 Chicken Breasts
- 2 Tablespoons of Olive Oil
- Field Greens (I bought pre-washed package from Wegmans)
- Wild Rice
- Crushed Red Pepper (to taste, I like heat)
- Boil water and either steam or boil asparagus (I steamed).
- Start the wild rice and cook per instructions on package.
- In a frying pan with a lid, add olive oil and heat on medium heat.
- Lightly coat chicken in corn starch.
- Add chicken breasts, cook each side for 5 minutes (until slightly brown).
- Remove chicken, add the juice of one lime and garlic. Stir for 1 minute.
- Put chicken back in the pan and add juice of other lime. Cook for 15 more minutes (medium heat).
- Remove chicken (but save lime juice).
- In a bowl, combine field greens, asparagus, and lime juice from chicken pan and toss.
- Serve chicken on top of rice and field greens. (Red pepper flakes to taste).
What I Learned…
- I miss butter. A lot.
- If I start the asparagus and rice shortly after the chicken is cooking, everything is pretty much ready at the same time.
- Success in the kitchen has a lot to do with timing.
- I didn’t want to cook tonight, but I forced myself to. Cooking is a new habit I simply have to get used to.
- I should have saved a lime wedge for the photo.
Mike, your website is an inspiration on so many levels (‘Love that logo). You’ve got a new fan. I’ve started cooking a little more often myself, and I hope to improve my own presentation and “taste bud tantalizing skills.”
Anyway, I applaud your new mission and your success thus far. I wish you continued success and offer a toast to your health. Here’s to 40 more years of enjoyment and life–in and out of the kitchen.
Well, it looks simple and delicious. Great pic even minus the lime. My husband and I both cook, but he’s been feeling more into it lately than I so I’ll show him this recipe. I love asparagus, and he loves pan searing.
Goodness, Mike, I’ve been cooking forever it seems and you’re dishes are making me feel like I haven’t cooked! Great recipe! Hubby’s a rice eater, but neither of us like wild rice, I’d substitute it for brown. Gonna have to try this one…can’t guarantee I’d make it look as appetizing as yours though. 🙂
You’re right about timing, especially for cooking for a group. I’ve been cooking fairly seriously all my life and there are three things I’ve learned: timing a group of dishes, knifework and heat the plates. Heating the dishes you’re serving on makes a huge difference.