Fresh, simple, healthy and delicious. What more could you ask for out of your dinner?!? The Mediterranean diet is all the rage right now for its health benefits, so if you've thought about trying it out, this recipe is a great introduction to the diet!
INGREDIENTS
-***1 chicken breast
-1/2 bunch asparagus
-1/4 container cherry tomatoes
-1-2 tablespoons feta cheese
-1/4 cup balsamic + extra
-1/4 cup extra virgin olive oil
-2 teaspoons honey
-1/2 teaspoon dried oregano
-1/2 teaspoon salt
-1/4 teaspoon pepper
DIRECTIONS
1. Bring a pot of salted water to a boil. Also, preheat olive oil in a small/medium sized skillet over medium heat.
2. Meanwhile, prep the vegetables. Snap the hard ends off of the asparagus and cut the spears in half to shorten them. Cut the cherry tomatoes in half or into quarters, depending on how large they are.
3. Season the chicken on both sides with salt, pepper, and garlic powder. Add the chicken to the skillet once the oil is hot, and cook chicken for 4-5 minutes per side. Remove the skillet from the heat source. Add about a tablespoon of balsamic to the skillet and glaze the chicken.
4. Once the chicken is finished cooking on ONE side, add the asparagus to the boiling water and cook until the asparagus are tender but still crisp, about 4-5 minutes. Then, transfer the asparagus to a bowl of ice water to "shock" them, which stops the cooking process and preserves the vibrant green color of the asparagus. Shock asparagus for about 10 seconds, then drain.
5. Next prepare a balsamic vinaigrette. Whisk together the balsamic, extra virgin olive oil, honey, oregano, salt, and pepper. Set aside.
6. To plate, toss the asparagus with the cherry tomatoes. Slice the chicken and plate next to the asparagus salad. Sprinkle the whole dish with the crumbled feta. Finally, drizzle the salad with the balsamic vinaigrette (you will have leftover vinaigrette).
***MM Option: To make this meal meatless, leave off the chicken. Instead, you can substitute in white beans or a grain (pasta, rice, etc.)