To kick off this month, we have one of my absolute favorite quick & easy go-to recipes when I'm on Phase I: Grilled Asparagus & Lemon Chicken.
I LOVE to grill things, it's so simple to do, especially when you can just throw it all in a foil pack and it's ready less than 20 minutes later. Nothing feels like summer more than grilling on the back porch in the sun!
I can easily go through more than my 2 cups of asparagus in less than a minute with this one... Be careful to measure out your veggies BEFORE you cook them! Remember that you can also use a food scale to weigh them -- a cup of asparagus is about 4.5 oz. So be sure you're getting at least 9 oz of asparagus for this dinner.
Remember when you're shopping for the ingredients in the store you're looking for boneless, skinless, chicken breast that has no injections (broth, water, etc.) if possible.
Another tip: I've had the best success with this recipe when I used roasted garlic made in-house at PCC. Fresh garlic can bring out some odd flavors from the asparagus when it's combined with the lemon.
Be sure you DO NOT eat the cooked lemon in this recipe, that would be breaking protocol!
ENJOY!
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