Sweet and Spicy Chicken

Ingredients



1 garlic clove, chopped

1 tsp. chili powder

1/4 c. extra-virgin olive oil, divided

1 tbsp. lime zest plus 1/4 c. lime juice, divided, plus wedges for serving

Kosher salt

Freshly ground black pepper

4 (6- to 8-oz.) boneless, skinless chicken breast halves

2 c. sweet cherries, pitted and chopped

1 small shallot, chopped

1/4 c. Chopped fresh cilantro

1 avocado, chopped

Directions



Combine garlic, chili powder, 3 tablespoons oil, lime zest and 2 tablespoons juice, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a large zip-top bag. Add chicken, seal, and turn to coat. Marinate, in the refrigerator, 30 minutes and up to 2 hours.



Meanwhile, combine cherries, shallot, cilantro, remaining 1 tablespoon oil, and remaining 2 tablespoons lime juice in a bowl. Season with salt and pepper. Let stand 15 minutes. Fold in avocado.



Heat grill to medium-high.



Remove chicken from marinade and pat dry with paper towels. Season with salt and pepper. Grill over direct heat, covered, until internal temperature reaches 165 degrees F, 6 to 8 minutes per side. Let stand 5 minutes.



Serve with salsa and lime wedges.

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Lemon Chicken Pasta & Asparagus

One-Pan Creamy Lemon Pasta with Chicken and Asparagus
Yield: About 4 servings

Ingredients

1 lb. boneless skinless chicken breasts, diced into 1-inch cubes
1 1/2 Tbsp olive oil
Salt and freshly ground black pepper
1 1/2 Tbsp butter
1 Tbsp minced garlic
1 (14.5 oz) can low-sodium chicken broth
1 3/4 cups water
10 oz. penne pasta
1 lb. thin stalks asparagus, tough ends trimmed, remaining diced into 1 1/2-inch pieces
4 oz. Neufchatel cheese (1/3 less fat cream cheese), diced into eight pieces
1/2 cup finely shredded parmesan cheese
2 tsp lemon zest
2 Tbsp fresh lemon juice
Chopped fresh parsley for garnish (optional)
Directions

Heat olive oil in a 12-inch saute pan over medium-high heat. Add chicken, season with salt and pepper to taste and cook until golden brown on bottom, about 4 minutes then rotate and cook until cooked through, about 4 minutes longer. Transfer to a sheet of foil and wrap to keep warm, set aside.
Melt butter in now empty skillet, add garlic and saute 20 seconds then and broth and water, while stirring to loosen any browned bites from bottom of pan. Season with salt and pepper to taste and bring to a boil, then add pasta. Cover and allow to boil until fairly tender, stirring occasionally, about 8 - 9 minutes. Sprinkle asparagus over top (don't stir), cover and allow to boil 4 - 5 minutes longer until asparagus and pasta are tender (note that there should be some broth/water left even once it's finished cooking, this will be part of the sauce. If needed you can add more broth). Add in Neufchatel cheese, parmesan cheese, lemon juice and lemon zest and stir until melted. Stir in chicken. Remove from heat, cover and let rest a few minutes if desired to allow sauce to thicken slightly and soak into pasta. Sprinkle with parsley if desired, serve warm.
Recipe source: Cooking Classy


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