Chicken with asparagus and lime on a bed of field greens with wild rice.

Ingredients

• 2 Limes (roll them with your palm to get the juice flowing)
• 1 Tablespoon Corn Starch
• Bunch of Asparagus (cut on a slant so they look fancy)
• 2 Garlic Cloves, Minced (I used a garlic press)
• 2 Chicken Breasts
• 2 Tablespoons of Olive Oil
• Field Greens (I bought pre-washed package from Wegmans)
• Wild Rice
• Crushed Red Pepper (to taste, I like heat)

Instructions

1. Boil water and either steam or boil asparagus (I steamed).
2. Start the wild rice and cook per instructions on package.
3. In a frying pan with a lid, add olive oil and heat on medium heat.
4. Lightly coat chicken in corn starch.
5. Add chicken breasts, cook each side for 5 minutes (until slightly brown).
6. Remove chicken, add the juice of one lime and garlic. Stir for 1 minute.
7. Put chicken back in the pan and add juice of other lime. Cook for 15 more minutes (medium heat).
8. Remove chicken (but save lime juice).
9. In a bowl, combine field greens, asparagus, and lime juice from chicken pan and toss.
10. Serve chicken on top of rice and field greens. (Red pepper flakes to taste).

What I Learned…

• I miss butter. A lot.
• If I start the asparagus and rice shortly after the chicken is cooking, everything is pretty much ready at the same time.
• Success in the kitchen has a lot to do with timing.
• I didn’t want to cook tonight, but I forced myself to. Cooking is a new habit I simply have to get used to.
• I should have saved a lime wedge for the photo.