Crispy Seared Chicken with Tomato and Avocado Salsa
2 chicken breasts
kosher salt
Freshly ground black pepper
extra-virgin olive oil
1 c. diced red onion
1 c. cherry tomatoes, cut in half
1 tsp. lime zest
1 tbsp. lime juice
1/4 c. chopped parsley
Sea salt
2 large, ripe avocados, diced
Place chicken breasts between 2 pieces of plastic wrap or in a Ziploc bag; pound chicken to about 1/4″ thick using a mallet or rolling pin. Season with salt and pepper. In a large mixing bowl toss together red onion, tomatoes, lime zest, lime juice, parsley, and 1/2 teaspoon sea salt. Gently toss in avocado.
Heat a large cast iron over high heat. When pan is almost smoking, add 1 teaspoon olive oil and cook chicken 4 minutes on each side. Transfer to a plate. Serve chicken with avocado salsa. Garnish with parsley, drizzle of olive oil and sprinkle of sea salt.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-06-05 15:04:062016-06-05 15:04:06Crispy Seared Chicken with Tomato and Avocado Salsa
In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl.
Return water to a boil; add pasta and cook until al dente, according to package instructions. Drain, reserving 1 cup pasta water; set pasta aside in colander.
In pasta pot, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas, and garlic; season with salt and pepper. Cook, tossing, until vegetables are crisp-tender, about 2 minutes. Add remaining 2 tablespoons butter, cooked pasta, avocado, herbs, cheese, and reserved pasta water. Toss to combine; season with salt and pepper. Serve topped with additional cheese, if desired.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-06-05 15:03:012016-06-05 15:03:01Asparagus, Snap Pea and Avocado Pasta
Remove and discard the stem end and string from each sugar snap pod. Heat the olive oil in a large sauté pan over medium-high heat. Add the sugar snap peas, salt and pepper and sauté, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender. Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.
Crispy Seared Chicken with Tomato and Avocado Salsa
Crispy Seared Chicken with Tomato and Avocado Salsa
Place chicken breasts between 2 pieces of plastic wrap or in a Ziploc bag; pound chicken to about 1/4″ thick using a mallet or rolling pin. Season with salt and pepper. In a large mixing bowl toss together red onion, tomatoes, lime zest, lime juice, parsley, and 1/2 teaspoon sea salt. Gently toss in avocado.
Heat a large cast iron over high heat. When pan is almost smoking, add 1 teaspoon olive oil and cook chicken 4 minutes on each side. Transfer to a plate. Serve chicken with avocado salsa. Garnish with parsley, drizzle of olive oil and sprinkle of sea salt.
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Asparagus, Snap Pea and Avocado Pasta
Asparagus, Snap Pea and Avocado Pasta
In a large pot of boiling salted water, cook asparagus until bright green, about 2 minutes. Add snap peas; cook 30 seconds. With a slotted spoon or a small sieve, scoop out vegetables; transfer to a bowl.
Return water to a boil; add pasta and cook until al dente, according to package instructions. Drain, reserving 1 cup pasta water; set pasta aside in colander.
In pasta pot, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas, and garlic; season with salt and pepper. Cook, tossing, until vegetables are crisp-tender, about 2 minutes. Add remaining 2 tablespoons butter, cooked pasta, avocado, herbs, cheese, and reserved pasta water. Toss to combine; season with salt and pepper. Serve topped with additional cheese, if desired.
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Sauteed Sugar Snap Peas
Sautéed Sugar Snap Peas
Remove and discard the stem end and string from each sugar snap pod. Heat the olive oil in a large sauté pan over medium-high heat. Add the sugar snap peas, salt and pepper and sauté, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender. Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.
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