Chicken and Spring Vegetable Toss
Ingredients
- 6 (6-oz) boneless, skinless chicken breasts
- 2 Tbsp avocado oil
- 2 lb asparagus, trimmed and cut into 2-inch pieces
- 2 pints grape tomatoes, halved
- 2 shallots, thinly sliced
- 3 Tbsp capers
- 2 Tbsp chopped fresh basil
- ¼ cup red wine vinegar
- 1 tsp lemon zest
- 1½ Tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 1 tsp raw honey
- 1 clove garlic, crushed
- ½ cup extra virgin olive oil
Instructions
- Pound chicken to ½-inch thickness. Sprinkle lightly with salt and pepper. Cook in hot oil in a large nonstick skillet 4 to 5 minutes per side or until done. Cool and slice chicken.
- Meanwhile, steam asparagus in a steamer basket over boiling water 5 to 6 minutes or until tender.
- Combine chicken, asparagus, tomatoes, shallots, capers, and basil.
- Whisk together vinegar, lemon zest, juice, mustard, honey, garlic, and salt and pepper to taste in a bowl. Gradually whisk in oil until blended.
- Drizzle desired amount of dressing over salad; toss. Serve warm or chilled.
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