Chicken Asparagus with Lime

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)


  1. Boil water and either steam or boil asparagus (I steamed).
  2. Start the wild rice and cook per instructions on package.
  3. In a frying pan with a lid, add olive oil and heat on medium heat.
  4. Lightly coat chicken in corn starch.
  5. Add chicken breasts, cook each side for 5 minutes (until slightly brown).
  6. Remove chicken, add the juice of one lime and garlic. Stir for 1 minute.
  7. Put chicken back in the pan and add juice of other lime. Cook for 15 more minutes (medium heat).
  8. Remove chicken (but save lime juice).
  9. In a bowl, combine field greens, asparagus, and lime juice from chicken pan and toss.
  10. 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.
4 replies
  1. Eric
    Eric says:

    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.

  2. Ginger
    Ginger says:

    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.

  3. Prudence
    Prudence says:

    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. 🙂

  4. Martin Edic
    Martin Edic says:

    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.


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