Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping using 28 ingredients and 18 steps. Here is how you can achieve that.
The ingredients needed to make Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping:
- Make ready Garden chicken
- Prepare 6 Boneless/Skinless Chicken Breast (frozen)
- Take 6 small portabella mushrooms
- Make ready 2 large organic celery stalks, chopped (save the leaves and tops)
- Prepare 1/4 Red bell pepper, chopped
- Take 1/4 Green bell pepper, chopped
- Make ready 1 large Shallot, chopped fine
- Make ready 6 Various sized Garlic Cloves (or to taste)
- Prepare 1 lime, juiced
- Get 1 tbsp Balsamic Vinegerette
- Make ready 2 tbsp Olive oil
- Make ready 1 dash Paprika, Cumin, Oregano, pepper, all to taste
- Prepare Marinated Fresh Mozerella
- Make ready 1 tbsp Garlic flavored bread dipping oil
- Take 1 tbsp Rosemary Balsamic Vinegarette bread dipping oil
- Make ready 1 packages Small ball of Fresh mozerella, sliced
- Make ready Guacamole
- Take 2 Avocados
- Make ready 1/2 Lime, juiced
- Get 1 dash Salt and pepper
- Make ready 1/4 tsp garlic powder (or fresh minced, depending in taste)
- Make ready Garlic Kale
- Get 1 bunch Kale, washed and chopped/shredded into small pieces
- Get 1 large garlic clove
- Make ready 2 tbsp water
- Prepare Butter Seared Asparagus
- Get 1 tbsp (and this is where things fall apart) salted butter
- Get 1 bunch Asparagus (for about six people)
One-Pan Garlic Chicken & Asparagus Is a Dinner Dream. When you're ready to cook, all you have to do is melt some butter in a large skillet, add in minced garlic and dried herbs (basil, oregano, thyme, onion powder), and then sear your chicken on both sides in that warm garlic butter. Marinate the chicken and the kale (separate bags, please!) in the marinade sauce in the fridge. In terms of timing, your best bet is to let the kale go SERVING: To serve, fill bowls with quinoa, kale, chicken, avocado, and sun dried tomato sauce.
Steps to make Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping:
- Thinly spread the olive oil in a deep dish (a large baking dish sizeable enough to fit all pieces of chicken flat)
- Lay out the chicken as described above
- Take the tops and leaves of the celery and pulverized them to make a paste. you can use a processor or a mortar and pestle. add about a teaspoon of balsamic vinegarette to this.
- Spread the celery and vinegar paste over the chicken, evenly coating all surfaces. now it's green eggs and chicken!
- Toss in the mushrooms and veggies, sprinkling the mess with more balsamic and olive oil and the seasonings to taste (NO SALT, THAT IS WHAT THE CELERY PASTE IS FOR)
- Cover the marinating chicken and put in fridge for about an hour
- While the chicken is doing its thing, place slices of Mozeralla on a plate, douse in the oils, and rub it in
- cover the cheese and put in the fridge
- when the time comes, heat the oven to 350°F
- When your oven is ready, bake the chicken for about an hour
- while the chicken is baking, mix all ingredients for the Guacamole to desired smoothness
- Cover the guacamole and put in fridge
- when chicken has about ten minutes to go, start a pan (we used an electric griddle) to about medium temperature
- melt the butter and cook asparagus until tender. about fifteen minutes
- Heat a wok, throw in the kale, add the garlic and water, stir a few times, cover and let steam until stems are tender (about 5 minutes)
- hopefully the chicken has reached an internal temp of 160° by the time the asparagus and kale are done.
- When all is done, put a piece of chicken on a plate, smother it in the marinated veggies, put two slices of the cheese on top of that, and a hearty glob of guacamole on the cheese.
- Last but not least, give that plate a wide smile of asparagus and a second eye-mound of kale. voila! A masterpiece.
Top with sesame seeds, red pepper flakes, olive oil. People spied this Garlic Butter Rice with Kale on the side of a Baked Chicken Breast that I shared a couple of months ago. Serve this Kale Garlic Butter Rice as a side dish - it's a great two-in one, being a carb plus greens. And it's an excellent way to dramatically boost the amount of nutrition you. Then top the asparagus with the mozzarella cheese, dividing it evenly between the chicken cutlets.
So that’s going to wrap this up with this exceptional food garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
