I was watching Anthony Bourdain: No Reservations this morning (I love him!) and he was visiting the Greek Islands. He ate a lot of lamb and seafood there as well as locally grown greens and all were accented by lots of olive oil and lemon juice. Everything he ate on the show looked so fresh, rustic and delicious and it inspired me to make this dish.
I rummaged through my fridge for ingredients, thought of a way to prepare them and worked my magic. This resulted in a quick, healthy, delicious, low-carb meal.
(Yield: 4 servings)
1 lb skinless boneless chicken breasts
1 lb asparagus spears, with ends trimmed
2 tbsp flour
½ tsp of each: dried basil, paprika, salt, pepper
A few pinches of cayenne pepper
A handful of cherry tomatoes, quartered
2 garlic cloves, chopped
The juice of ½ a lemon
Extra virgin olive oil
In a shallow dish, combine the flour with all the seasonings. Cut the chicken into 1” pieces. Heat 2 tbsp of olive oil in a large skillet on medium-high heat. Dredge the chicken in the flour and place into the skillet in a single layer. Cook for 5 minutes, turning once, until golden brown.In the meantime, cut the asparagus into 1” pieces and throw into boiling water. Boil for just two minutes (to take some of the crunch off.) Then drain and add to the chicken in the skillet. Drizzle with about 1 tsp of oil and stir. Cook together 1 minute, add the lemon juice and cook another 2 minutes. Then add the tomatoes and garlic, stir and turn the heat off. May be served at room temperature.