This simple dish can be considered a quick recipe since it has very little cook time and it is easily presented with greens, cheese and sour cream. You can whip it up in minutes when an unexpected co-worker comes over for dinner and brag that you always eat like this. Then resume eating unbranded Aldi’s oatmeal twice a day the next day like usual. Chicken tenders are best for this recipe since they cook rapidly, are thin enough that you do not need marination time, and cost less than chicken breasts. Lets begin.
500 grams (1.1 lbs) chicken tenders
2 tbsp lemon juice
1 tsp pepper
1 tsp salt
2 tsp Greek yogurt
1 tsp Adobo all-purpose seasoning
1 tbsp olive oil
1 kg (2.2lbs) asparagus, washed and bottoms removed
1 tbsp water
Salad green for garnish (optional)
Lemon for garnish (optional)
Sour cream for garnish (optional)
Cheese for garnish (optional)
Mix the chicken with lemon juice, salt, pepper, all-purpose seasoning, and yogurt together. Heat the olive oil in a large skillet on medium to high heat and grill the chicken about 3 to 4 minutes on eat side while covered. Then uncover the chicken and let the liquid dry up, the chicken is cooked once you press it and no more juices are coming out. Take the chicken out of the pan. In the same pan, add the asparagus and saute for 2 minutes until they are heated up. Add 1 tbsp of water and cover the pan and let it steam on low heat while you are assembling the plate. It should steam for at least 5 minutes or until the asparagus becomes brighter in color and tender enough to eat.
Lay the salad greens on the plate and put the chicken on top. Cut the lemon and cheese in a presentable fashion and decorate your plate. Add the cooked asparagus and serve with a dollop of sour cream. I highly suggest having a dining table before you invite a co-worker over for any reason. This dish pairs well with unsweetened lemonade, or if you are really fancy then a Limoncello cocktail.