The Olive Press' Lemon Herb Chicken with Cilantro Lime Rice and Asparagus

The Olive Press' Lemon Herb Chicken with Cilantro Lime Rice and Asparagus

This simply delicious chicken dish serves two. 

Servings: 2

Cook Time: 35 minutes

Source: Recipe courtesy of The Olive Press

INGREDIENTS

1 bunch of asparagus spears, trimmed
Limonato Olive Oil
Sonoma Lemon Herb mix
2 cups of white rice
1/2 cup of corn
1/2 cup of cooked black beans
1/2 cup of tomatoes chopped
1/4 cup cilantro, chopped
1 tablespoon Coconut Balsamic Vinegar
6 tablespoons Lime Olive Oil, in two parts
​2 chicken breasts

DIRECTIONS

Bring about 1 inch of water to a boil in a skillet and drop in asparagus spears and cook until tender. Drains and toss asparagus in 3 tablespoons Limonato Olive Oil and Sonoma Lemon Herb mix to taste.

Boil 2 1/2 cups of water in a pot, add rice and stir once. Cover pot and simmer until done. In the meantime, sauté corn, black beans, tomatoes, and Coconut Balsamic Vinegar in a skillet coated with 3 tablespoons Lime Olive Oil. Toss into cooked rice with cilantro. Drizzle with 3 tablespoons Lime Olive Oil for more citrus flavor.

While rice is cooking, coat chicken in a light layer of Limonato Olive Oil and Sonoma Lemon Herb spice blend. Cook over medium heat in a covered skillet, flipping occasionally until done.

 

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Recipe Courtesy Of

The Olive Press

Sonoma County’s first olive mill, The Olive Press has become the nation’s most highly awarded olive oil producer.