Lean + Green: Chicken, Asparagus and Warm Tomato Salad

tender chicken, asparagus, warm tomatoes, peppery arugula

Serves: 2 Servings | Time to Table: 20 Minutes | Calories: 260 | Category: Gluten-Free, Paleo, Keto, Weight Loss, Low-Calorie, Low-Carb, Lean and Green | Excellent Source of: Protein, Vitamin A, Vitamin C | Good Source of: Fiber, Iron


Equipment:

  • - Chef's Knife
  • - Large Nonstick Skillet
  • - Measuring Spoons
  • - Small Bowl
  • - Whisk
  • - Zester

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Non-Stick Cooking Spray
  • - Olive Oil

What We Send:

  • - Asparagus Pieces
  • - Baby Arugula
  • - Chicken Tenders
  • - Dried Oregano
  • - Lemon
  • - Minced Garlic
  • - Mixed Cherry Tomatoes
  • - Red Wine Vinegar

TK Table Talk:

What are the three things you remember most about kindergarten?

What To Do:

1. Chicken may arrive slightly frozen. Thaw as needed.

Chicken, Asparagus, and Warm Tomato Salad - Step 1

2. Make Dressing: Grate zest from lemon. Cut lemon in half. Squeeze juice from one lemon half. (Use the other half to flavor sparkling water.) Stir together lemon zest, lemon juice, vinegar, ONLY half of garlic (save the rest to spice up cauliflower rice), oregano and 1 teaspoon olive oil in a small bowl. Season with ¼ teaspoon each salt and pepper.

Chicken, Asparagus, and Warm Tomato Salad - Step 2

3. Prep Tomatoes: Cut tomatoes in half and set aside.

Chicken, Asparagus, and Warm Tomato Salad - Step 3

4. Brown Chicken: Coat chicken with nonstick cooking spray. Heat a large nonstick skillet over medium-high heat. Sprinkle chicken with ¼ teaspoon each salt and pepper. Cook chicken 3 to 4 minutes or until browned and cooked through. Remove chicken from skillet.

Chicken, Asparagus, and Warm Tomato Salad - Step 4

5. Cook Vegetables: Add 1 teaspoon olive oil to skillet and heat over mediumhigh heat. Add asparagus and tomatoes. Cook 3 to 4 minutes or until tomatoes begin to burst and asparagus are tender. Add chicken and 1 tablespoon vinaigrette to skillet.

To Serve: Toss arugula with remaining dressing and divide evenly between 2 serving plates or bowls. Top with chicken mixture.

Pro Tip:

Get the most juice out of the lemon by leaving it at room temperature and rolling it on the countertop with the heel of your hand.
Spice it Up!: Sprinkle the chicken with a little smoked paprika before browning.

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