Herb Roasted Chicken Breast with Pan-Fried Vegetables
Serves 4
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
Directions
- Preheat oven to 375 F.
- In a food processor, combine green onions, garlic, thyme, oregano, salt and olive oil. Process until pureed.
- Add ginger, black pepper and nutmeg to above mixture and continue to process.
- 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.
- Cook chicken uncovered for approximately 25 minutes, or until the juices from the meat appear clear.
- 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
Directions
- In a large skillet over medium heat, allow cooking fat to melt, but not burn.
- Add garlic and cook for a few minutes.
- 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.
- Once asparagus begins to tender slightly, add mushrooms and tomatoes. Continue to cook until mushrooms shrink in size and asparagus is slightly more tender.
