Mojito Chicken and Roasted Asparagus with Almonds
- 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
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.
Copyright 2006, Robin Miller, All Rights Reserved
Recipe courtesy of Bobby Flay