Asparagus Chicken

In the time I've been absent my world has completely flipped upside down. In my last post I mentioned that I was going to make a career change at the end of the year but soon after that decision was made, the owners of Yoga Pod told me I had 30 days to close the studio completely. This also happened to be 18 days before I left for Thailand. Not having control over my own life forced me to trust the process completely. I'm not saying I didn't lose it more than a couple times and I definitely found myself in a negative place a good amount but what other choice did I have but to find faith in the universe. So I went to Thailand and let go. I found the refreshment I needed and best of all GOT ENGAGED. Insane things happen when you let go.

Recipe of the Day : Asparagus Chicken (8 servings)

45 minutes prep and cook time

1 lb chicken breast in slices

1 bushel of asparagus with ends cut off

1/2 cup Italian breadcrumbs

3/4 cup veganaise

1/4 cup Dijon mustard

2 tsp salt

2.5 tsp garlic powder

2 tsp paprika

1 tsp lemon juice

1 tsp cayenne pepper

1 tsp oregano

1 tsp thyme

1/2 tsp red pepper flakes

Preheat oven to 475 degrees. As oven is heating up, place asparagus seasoned with 1/2 tsp of garlic and salt on non-stick baking sheet until crispy. Mix all seasonings together with veganmaise and mustard then place to the side. Place chicken on cutting board and cover with saran wrap. Firmly pound the chicken with meat mallet until about 1/4 inch thick. Roll the chicken around 3-4 pieces of asparagus and place in baking sheet. Set some of the seasoning mixture to the side then brush a generous amount on each chicken roll. Sprinkle breadcrumbs on top. Bake rolls for 20 minutes or until juice runs clear. Serve warm and enjoy!

#chickendinner #asparaguschicken #asparagus

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