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Baked Lemon Pepper Chicken + Dill Super Grain Mix + Coriander Roasted Asparagus
May 1, 2020
Equipment:
- 2 baking sheets
- Parchment Paper
- quart size zip-lock bag
- small saute pan
- medium sauce pan
- fine mesh strainer
Ingredients
- 1 package raw chicken tenders
- 1 tbsp salted butter, small cubes
- 1 tsp coconut oil
- 1 bundle asparagus, ends chopped
- 1 cup dry Organic Super Grain Blend ( quinoa, red quinoa, millet, buckwheat)
- 2 cups of Chicken Broth or Stock (alternative 2 tsp chicken bullion[link])
- 3 Thai Basil Leaves, chopped
- 1 1/2 tsp dill
- 1 tsp coriander
- 2 tsp white pepper
- Juice of 1 1/2 lemon
- Zest of 1 lemon
- 1 1/4 salt
- 1 tsp black pepper
- 1/3 cup pine nuts, toasted
- 1/2 cup avocado oil
Instructions
Marinade
Place chicken, 1/4 cup avocado oil, lemon zest, lemon juice, 1 tsp of the white pepper, 1/2 tsp salt, black pepper into the zip-lock bag. Massage until the oil and spices have evenly coated the chicken. Refrigerate while prepping other dishes. If you have time let this marinate for as long as possible. I have had great results with letting the chicken marinate for as little as 10 minutes, 30 minutes would be ideal. (The longer you marinate the deeper the flavors)
Instructions
Preheat the oven to 375 degrees
- Line both baking sheets with parchment paper. Be sure to fold the edges so the paper doesn’t stick up. It also helps catch any juices which makes for a quick and easy clean-up.
- Place marinated chicken on one of the baking sheets. Be sure each tender has enough space not to touch the other. Place in the oven and set timer for 20 minutes.
- Rinse Super Grain Blend and place in sauce pan. Add 2 cups of chicken stock/broth or water with bullion. 1/4 tsp salt. Bring to a boil. Once it is boiling reduce heat to low.
- After you have washed, rinsed and chopped the asparagus place it into a mixing bowl. Add remaining avocado oil, coriander, salt and black pepper to taste. Toss with your hands until the spices and oil has evenly coated the asparagus. Place on the other baking sheet. Depending on the thickness of your asparagus cook between 10-15 minutes.
- Toast the pine nuts in a small sauce pan until golden brown. No need to add any oil. Just continue to stir the pine nuts until they are a toasted brown color. Set aside.
- Once the timer has gone off take the chicken out and put small cubes of butter on each tender. Place back into the oven. Set a timer for 5 minutes.
- Fluff Super Grain Blend with a fork once all water has been absorbed. Add Dill, coconut oil, toasted pine nuts 1/2 tsp salt, remaining 1/2 tsp white pepper, Thai basil leaves. Continue to mix until all ingredients are evenly distributed.
- I use the warming station on my stove to keep whichever items finish first warm while other entrees are still finishing. Enjoy!
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