This is a fresh spring dish using so many things that first come into season like fresh peas, asparagus and zucchini. Then adding a bit of chicken, lemon and great Olive Oil to make a dish you can enjoy as is or add to pasta or rice if you want to make it heart. Don’t forget the Parmesan shavings to finish.
You will need:
- 1 chicken breast – sliced into thin strips
- 2-3 cloves of garlic – minced finely
- 2 tbsp mild and fruity Extra Virgin Olive Oil – I used Bozzano – Miller’s Blend from California
- 1/4 tsp chili flakes
- 1 tsp Italian seasoning mix – dry
- 1 tsp finely grated lemon zest
- 1/2 lemon juiced
- salt and pepper to taste
- 2/3 cup fresh peas
- 12- 15 asparagus spears – peeled then sliced on the diagonal
- 1 small zucchini -sliced on the diagonal
- 4-5 fresh basil leaves
- 2 spring onions -sliced thin
- 1/2 – 1 whole jalapeno pepper – sliced finely
- 2-3 tbsp more olive oil
- 1 tbsp honey mustard
- freshly peeled shavings of Parmesano Reggiano cheese
I found some great things in the market like purple asparagus and fresh peas so I thought this would go perfect with a chicken breast and some lemon.
Step 1: mince 2-3 cloves of garlic and divide the pile into 2. Remember that the finer you mince the stronger the garlic flavor.
Step 2: slice your chicken breast into thin strips and add half of your garlic, some great olive oil. I used Bozzano Ranch – Miller’s blend which is a fruity mild oil from California. Also add some lemon zest and a half of lemon juiced. Mix and set aside while you prepare your vegetables.
Step 3: I don’t even like peas! except when they are fresh at the beginning of the season. These beauties are great to snack on raw too!
Step 4: I had to buy this gorgeous asparagus because of it’s color!
Step 5: I peeled both sides until I could not peel any more. I then took these spears and sliced them on an angle to create a nice dice.
Step 6: I kept the shavings of asparagus separated because I want those raw in this dish and the dice I will cook briefly.
Step 7: slice a half or the whole jalapeno (ha-la- pain-yo) and some green onions for a fresh taste
Step 8: saute your chicken in a hot pan and add your dry chilis and your Italian seasoning mix along with a generous sprinkle of salt and pepper.
Step 9: add a spoon of mustard, stir and remove chicken from pan. Set aside.
Step 10: add your veggies and perhaps a bit more oil and saute a few minutes until just starting to brown around edges, you want the vegetables to still be fresh and not too soft.
Step 11: add back you chicken and all the juices and stir to combine. Taste and adjust salt and pepper then shave the Parmesan.
I always finish with another little drizzle of great olive oil for a fresh finish!