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Grilled Lemon Rosemary Asparagus Chicken with Yam with Vanilla Agave

Grilled Lemon Garlic Rosemary Asparagus Chicken with Baked Yam with Agave Vanilla Nectar

Grilled Lemon Garlic Rosemary Asparagus Chicken with Baked Yam with Agave Vanilla Nectar

 

Ingredients you’ll need per serving:

4 oz. boneless skinless chicken breast

4-6 asparagus spears-sliced in half lengthwise

1/4 cup sweet onion-chopped small

1 small yam

1 sprig fresh rosemary-baked on oven rack for 3 minutes to dry, then roughly chopped

2 tbsp. extra virgin olive oil

2 cloves fresh garlic-crushed then sliced

1/2 lemon-squeezed for juice

1 tbsp. aged balsamic vinegar

1/2 cup fat free low sodium chicken broth or stock

1/4 cup white wine

Kosher salt and fresh ground pepper to taste

Dash of fresh grated nutmeg

1/4 vanilla bean-sliced in half and seeds removed

2 tsp. Blue Agave nectar

How to prepare:

Preheat oven to 350 degrees. Place a sheet of aluminum foil on the bottom rack. Place yam on the top rack. Bake for 40 minutes.

While yam is baking, heat grill pan over medium high heat. Add olive oil. Lightly season chicken breast. Grill for 5 minutes on each side or until chicken is cooked all the way through. Remove from pan. Add asparagus spears face down. Lightly season with salt and pepper. Grill on each side for 4 minutes or until grill marks appear and asparagus is al dente (just done and still firm but not wilted). Remove from pan. Add onion and garlic and sauté for 1 minute. Deglaze the grill pan with the white wine and lemon juice for 1 minute. Reduce heat to medium low. Add chicken broth, balsamic vinegar, and rosemary. Sauté and simmer until sauce starts to reduce, stirring the bottom gently.

Place the chicken and asparagus. Slice the baked yam and plate. Lightly season the yam with salt, pepper, and grated nutmeg. Drizzle Blue Agave across the yam and top with sprinkling of vanilla bean seeds. Drizzle lemon rosemary sauce over the chicken breast. Serve.

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