I’m always hungry! What about you? Tonight’s dinner will be my quick and easy but healthy Chicken Dinner with Asparagus & Cherry Tomatoes. This week was our back to school — back to the grind week and it’s been all hustle and bustle in the heat! I’m tired and really couldn’t think of anything new to create for our Friday night dinner. But, don’t get me wrong, this dinner is so delicious that it’s one of my go-to staples so I know there won’t be any complaints…or leftovers. Try this recipe and let me know if you enjoyed this simple but tasteful dish…and don’t forget to enjoy it with a big glass of refreshing Pinot Gris.
I’m getting some sleep tonight!
Ali in the Valley
Photos by: Ali
Ingredients: Organic Chicken Thighs, Asparagus, Cherry Tomatoes & Thyme, Olive Oil, Salt & Pepper
Cook chicken on both sides then remove chicken
Add chicken stock then add asparagus
Add cherry tomatoes
Add chicken back to pot, partially covered for 10 min.
Chicken Dinner with Asparagus & Cherry Tomatoes…
Great Easy and Delicious Chicken Dinner
5 medium-size boneless (organic skinless chicken thighs)
Kosher salt and freshly ground black pepper
2 Tbs. plus 2 tsp. olive oil
16 cherry tomatoes
12 medium asparagus spears (ends trimmed)
3 large cloves garlic (thinly sliced)
6 Tbs. water or low-salt chicken broth
3 Tbs. fresh lemon juice
1 Tbs. minced fresh thyme
Season the chicken with salt and pepper. Heat 1 Tbs. of the oil in a medium sauté pan over medium-high heat. Add the chicken and cook on both sides. When the underside of the chicken has turned deep golden brown, (about 5 min), turn it with a metal spatula. Turn occasionally for even browning until almost cooked through, (3 to 5 min) stirring occasionally. Remove chicken from pan and keep warm.
Reduce to medium and heat the remaining 2 tsp. oil in the pan. Add the garlic and the lemon juice, using a wooden spoon to scrape up any browned bits in the pan and blend them into the sauce. Simmer for 3 min. Reduce the heat to medium low and add chicken broth, then add asparagus and tomatoes and cook, stirring occasionally, until the tomatoes have softened and the asparagus is golden brown around the edges, about 2 to 3 min. Add the chicken back to pot and add the thyme. Season with salt and pepper to taste and cover partially for 10 mins. Then serve immediately with our without rice.