Herb Roasted Chicken Breast with Pan-Friend Vegetables

Herb Roasted Chicken

Yield 4 servings

Ingredients

  • 2 cups green onions, chopped
  • 2 cloves garlic, minced
  • 3 tbsp fresh thyme, chopped
  • 3 tbsp fresh oregano, chopped
  • 2 tsp salt
  • 4 tbsp olive oil
  • 2 tbsp grated ginger
  • 1 tbsp ground black pepper
  • ½ tsp ground nutmeg
  • 4-6 boneless, skinless chicken breast
  • freshly squeezed lime juice

Instructions

  1. Preheat oven to 375 F.
  2. In a food processor, combine green onions, garlic, thyme, oregano, salt and olive oil. Process until pureed.
  3. Add ginger, black pepper and nutmeg to above mixture and continue to process.
  4. Lay chicken breast on a baking sheet. Spoon herb mixture on to top of each chicken breast and spread so that the chicken is evenly covered.
  5. Cook chicken uncovered for approximately 25 minutes, or until the juices from the meat appear clear.
  6. Sprinkle fresh lime juice over the tops of the chicken for additional flavor.

 

Pan Roasted Vegetables

Ingredients

  • 2 tbsp cooking fat
  • 2 cloves garlic, minced
  • 12 or so asparagus stalks
  • 1-1/2 cups sliced white mushrooms
  • 10-12 sun-dried tomatoes, chopped
  • salt and pepper to taste

Instructions

  1. In a large skillet over medium heat, allow cooking fat to melt, but not burn.
  2. Add garlic and cook for a few minutes.
  3. Place asparagus in the pan. Allow to cook for approximately 5-10 minutes, depending on how thick the stalks are. Stir consistently and keep pan partially covered.
  4. Once asparagus begins to tender slightly, add mushrooms and tomatoes. Continue to cook until mushrooms shrink in size and asparagus is slightly more tender.

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