Mojito Chicken and Roasted Asparagus with Almonds

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Olive oil cooking spray
  • 2 bunches asparagus (2 pounds)
  • Salt and fresh ground black pepper
  • 1/4 cup slivered almonds
  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tablespoon sugar
  • 1 pound cut-up skinless boneless chicken breasts
  • 1/2 cup fresh lime juice
  • 1/2 cup rum
  • 1 teaspoon finely grated lime zest
  • 1/4 cup chopped fresh mint leaves
  • 1 cup couscous, cooked according to package directions
Directions
  • Preheat oven to 400 degrees F

  • Coat a large baking sheet with cooking spray.

  • Arrange asparagus on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 10 minutes. Top the asparagus with almonds and roast 5 more minutes, until fork-tender and almonds are golden brown. Remove from the oven and set aside.

  • Meanwhile, heat oil in a large skillet over medium heat. Add onion, garlic and sugar and cook 3 minutes, until soft stirring with wooden spoon. Add chicken and saute 3 to 5 minutes, until golden brown on all sides. Add lime juice and carefully, off the heat, add the rum. Return to the heat and add lime zest, salt, pepper and bring to a simmer. Simmer for 3 minutes, until chicken is cooked through, about 12 to 15 minutes. Serve chicken, garnished with mint, over couscous with the almond topped asparagus on the side.


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