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!