Monday, 4 May 2015

Spring Chicken with Lemon Asparagus and Fresh Peas


This is a fresh spring dish using so many things that first come into season like fresh peas, asparagus and zucchini. Then adding a bit of chicken, lemon and great Olive Oil to make a dish you can enjoy as is or add to pasta or rice if you want to make it heart.  Don't forget the Parmesan shavings to finish.


You will need:

  • 1 chicken breast - sliced into thin strips
  • 2-3 cloves of garlic - minced finely
  • 2 tbsp mild and fruity Extra Virgin Olive Oil - I used Bozzano - Miller's Blend from California
  • 1/4 tsp chili flakes
  • 1 tsp Italian seasoning mix - dry
  • 1 tsp finely grated lemon zest
  • 1/2 lemon juiced
  • salt and pepper to taste
  • 2/3 cup fresh peas 
  • 12- 15 asparagus spears - peeled then sliced on the diagonal
  • 1 small zucchini -sliced on the diagonal
  • 4-5 fresh basil leaves
  • 2 spring onions -sliced thin
  • 1/2 - 1 whole jalapeno pepper - sliced finely
  • 2-3 tbsp more olive oil 
  • 1 tbsp honey mustard
  • freshly peeled shavings of Parmesano Reggiano cheese


I found some great things in the market like purple asparagus and fresh peas so I thought this would go perfect with a chicken breast and some lemon.


Step 1: mince 2-3 cloves of garlic and divide the pile into 2. Remember that the finer you mince the stronger the garlic flavor.


Step 2: slice your chicken breast into thin strips and add half of your garlic, some great olive oil. I used Bozzano Ranch - Miller's blend which is a fruity mild oil from California. Also add some lemon zest and a half of lemon juiced. Mix and set aside while you prepare your vegetables.


Step 3: I don't even like peas! except when they are fresh at the beginning of the season. These beauties are great to snack on raw too!


 Step 4:  I had to buy this gorgeous asparagus because of it's color!


Step 5: I peeled both sides until I could not peel any more. I then took these spears and sliced them on an angle to create a nice dice.



Step 6: I kept the shavings of asparagus separated because I want those raw in this dish and the dice I will cook briefly.


Step 7: slice a half or the whole jalapeno (ha-la- pain-yo) and some green onions for a fresh taste


Step 8: saute your chicken in a hot pan and add your dry chilis and your Italian seasoning mix along with a generous sprinkle of salt and pepper.


Step 9: add a spoon of mustard, stir and remove chicken from pan. Set aside.


Step 10: add your veggies and perhaps a bit more oil and saute a few minutes until just starting to brown around edges, you want the vegetables to still be fresh and not too soft.


Step 11: add back you chicken and all the juices and stir to combine. Taste and adjust salt and pepper then shave the Parmesan.


I always finish with another little drizzle of great olive oil for a fresh finish! 

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