Marinated Chicken Over Farro And Grilled Asparagus Recipes

GRILLED ASPARAGUS WITH FETA

Steps:

• Slice about 1-inch from the bottom of the asparagus stalks. Place stalks in a jar of water to rehydrate for several hours.
• Cover an outdoor grill with aluminum foil. Preheat grill to high heat.
• In a large bowl, toss asparagus with thyme and olive oil until all the asparagus is coated. Season with salt and pepper.
• Place asparagus on the foil-covered grill and cook until tender, rotating frequently to avoid scorching, about 6 to 7 minutes. Place asparagus on a platter and sprinkle with the feta.

MARINATED CHICKEN OVER FARRO AND GRILLED ASPARAGUS

Steps:

• in a small mixing bowl add the zest of a whole lemon and 2 cloves minced garlic. Add 2tbs oil. Add plenty of salt, pepper and dried herbs. Mix well. Marinate the Chicken: In a small sealable plastic bag combine whole chicken breast with 1/3 of the marinade. Add the simple syrup and mix the bag to coat evenly. Seal bag and let it rest in the fridge for 1 hour At this point, you'll want to add the juice of 1 whole lemon to the marinade. Marinate the Asparagus: In a tupperware container add the asparagus and half the remaining marinade Seal Tupperware and let it rest for 1 hour For the Farro (30-45 min to prep and cook): In a small mixing bowl combine the bellas and chard, coat with the remaining marinade. In a medium saucepan bring the broth to boil Add herbs or spices to taste. While the broth is heating up, Lightly oil a large pan and place on medium heat. Add Onion and saute for 5 minutes until they begin to soften. In a Grill-Pan grill the asparagus till tender and plate (in an attempt to keep warm this can be done toward the end) When the broth has started to boil, add the farro and cook on medium heat till the broth has evaporated. While the farro cooks, turn up the heat on the onions. Add the contents of the mushroom bowl and stir the pan well. Saute on medium high for 5 minutes till caramelized and well browned. When the broth has evaporated Farro should be tender but not too soggy. Add the cooked farro to the mushroom-onion pan. Add some oil and saute the faro till it has slightly browned. Preheat the oven to 450 Lightly oil that grill pan and get it real hot. Sear the chicken for 5 minutes per side. pop it in the oven (make sure your pan is ovenproof) bake for 10 minutes (or until chicken is fully cooked) plate it with some daaaank garlic bread on the side. you might want a balsamic reduction to dip it in...

ONE SKILLET CREAMY LEMON CHICKEN WITH ASPARAGUS

Steps:

• Heat olive oil in a large skillet over medium heat.
• Season chicken with salt, pepper, and Italian seasoning and add to skillet.
• Cook chicken for about 6 minutes per side, or until no longer pink.
• Remove from skillet and set aside.
• Add butter to the skillet and melt over medium heat.
• Add asparagus and onions to skillet; cook for 4 minutes, or until just tender.
• In the meantime, combine half & half, flour, cheese, lemon juice, garlic, salt and pepper in a mixing bowl; whisk until thoroughly incorporated.
• Add the prepared sauce to the skillet and bring to a boil.
• Place prepared chicken back in the skillet and lower heat to a simmer.
• Cook for 3 to 4 minutes, or until asparagus is tender and chicken is heated through.
• Remove skillet from heat.
• Spoon sauce over chicken breasts and top with lemon slices.
• Garnish with parsley and cheese.
• Serve.

GRILLED ASPARAGUS SALAD

Steps:

• Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
• Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
• In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite-size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.

GRILLED CHICKEN GARDEN SALAD

Steps:

• Snap or cut off tough ends of asparagus spears; place spears in shallow glass dish. Drizzle with 1 teaspoon of the oil; turn to coat. Cover; refrigerate until grilling time.
• In small bowl, mix remaining oil, the garlic, rosemary and seasoned salt. Rub both sides of each chicken breast with oil mixture; place in another shallow dish. Cover; refrigerate 30 minutes to marinate.
• Heat gas or charcoal grill. Place chicken on grill over medium heat. Cover grill; cook chicken 15 to 20 minutes, turning once or twice and adding asparagus after 7 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Cook asparagus 6 to 8 minutes, turning frequently, until crisp-tender.
• Cut asparagus into 1-inch pieces. In large bowl, toss asparagus, salad greens, tomatoes and onion. Pour dressing over salad; toss to coat. Cut chicken into strips; serve over salad.