staying hungry : grilled raspberry balsamic chicken over roasted asparagus and pecan pilaf

So, I kind of cheated this week…again. But whatever, at least this one didn’t start out frozen.

Technically, these meals are supposed to be derived from recipes pulled from the endless stream of blog posts and magazines I hoard, but this recipe came straight from the aisles of Wegmans.

And I have no remorse about said circumstances because it turned out to be a darn good, though perhaps long-winded, meal.

The idea came from these places:

1. Wegmans is giving out samples of asparagus! I like asparagus. I’ve never purchased and/or cooked asparagus.
2. Asparagus = spring.
3. Chicken sounds good.
4. Oh my word what if I marinated the chicken in that dressing again??? That’s such a good idea!
5. Do I want to put it over a brown rice pilaf?
6. Do I want to put it over a roasted vegetable pilaf?
7. Do I want to put it over a wild rice and quinoa mix?
8. Do I want to put it over a brown rice pilaf?
9. Wait, did I already look at that one?
10. How long have I been standing in this aisle?
11. HEY! Pecan!
12. Man, I’ve been here for awhile.

And behold, a recipe was born.

Grilled Raspberry Balsamic Chicken over Roasted Asparagus and Pecan Pilaf

Or: Holy Goodness That Title Is Long

Ingredients:

Directions:

I’m so bad at this part. Here’s my best effort. Or an effort:

1. Marinate the chicken in the dressing for at least an hour. How much dressing, you ask? Oh, you know, that much. Enough to cover it well.

2. While the chicken is marinating, preheat the oven to 400 degrees. Toss asparagus in olive oil, salt, and pepper and place in a single layer on a baking sheet.

3. Start the rice. Read the box. And then proceed as directed.

4. Put the asparagus in the oven and roast for about 20 minutes, or until tender but not too tender.

5. When you have about 10 minutes of cooking time left, start grilling the chicken. Depending on the size of your cut it should only take 3-5 minutes per side to grill well.

6. Assemble: scoop of rice, a few stalks of asparagus, a few pieces of chicken.

7. Drizzle a little extra dressing on top.

8. Devour.

Rating:

4/5. I really, really, LOVE this meal – it’s 110% spring! Next time I’m adding goat cheese because I have issues and I’ll add goat cheese to basically anything. I think I’m also going to start adding this dressing to everything because oh my word…it’s so amazing. But overall: winner, winner, chicken dinner!

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3 thoughts on “staying hungry : grilled raspberry balsamic chicken over roasted asparagus and pecan pilaf

    • Meg – you have to go to Good Smoke BBQ immediately if not sooner and try their seasonal vegetable…which just so happens to be to-live-for asparagus and corn. And while you’re there…you should also try the pulled pork and smoked potato salad and bacon gooey bar (OH MY WORD). I think you’re love it!

  1. Pingback: beka stays : may recap | beka stays

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