Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
The Best Chicken With Guacamole Recipes on Yummly This garlic butter chicken and asparagus recipe is so flavorful and delicious. And super simple Juicy chicken that's marinated in a balsamic and garlic marinade, topped with fresh cherry tomatoes, fresh mozzarella cheese This looks amazing!
Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping using 28 ingredients and 18 steps. Here is how you can achieve it.
The ingredients needed to make Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping:
- Prepare Garden chicken
- Make ready 6 Boneless/Skinless Chicken Breast (frozen)
- Prepare 6 small portabella mushrooms
- Take 2 large organic celery stalks, chopped (save the leaves and tops)
- Get 1/4 Red bell pepper, chopped
- Prepare 1/4 Green bell pepper, chopped
- Take 1 large Shallot, chopped fine
- Get 6 Various sized Garlic Cloves (or to taste)
- Get 1 lime, juiced
- Get 1 tbsp Balsamic Vinegerette
- Make ready 2 tbsp Olive oil
- Take 1 dash Paprika, Cumin, Oregano, pepper, all to taste
- Get Marinated Fresh Mozerella
- Make ready 1 tbsp Garlic flavored bread dipping oil
- Get 1 tbsp Rosemary Balsamic Vinegarette bread dipping oil
- Make ready 1 packages Small ball of Fresh mozerella, sliced
- Make ready Guacamole
- Take 2 Avocados
- Take 1/2 Lime, juiced
- Get 1 dash Salt and pepper
- Prepare 1/4 tsp garlic powder (or fresh minced, depending in taste)
- Make ready Garlic Kale
- Get 1 bunch Kale, washed and chopped/shredded into small pieces
- Take 1 large garlic clove
- Take 2 tbsp water
- Get Butter Seared Asparagus
- Prepare 1 tbsp (and this is where things fall apart) salted butter
- Prepare 1 bunch Asparagus (for about six people)
Marinate the chicken and the kale (separate bags, please!) in the marinade sauce in the fridge. Second, these kale and chicken bowls are making my life right now! I love having new ways to How long will the marinaded Kale keep fresh in the fridge? Looking for good meal prep ideas for lunch.
Instructions to make Garden Chicken with Marinated Fresh Mozeralla, Garlic Kale, butter seared Asparagus and Guacamole topping:
- Thinly spread the olive oil in a deep dish (a large baking dish sizeable enough to fit all pieces of chicken flat)
- Lay out the chicken as described above
- Take the tops and leaves of the celery and pulverized them to make a paste. you can use a processor or a mortar and pestle. add about a teaspoon of balsamic vinegarette to this.
- Spread the celery and vinegar paste over the chicken, evenly coating all surfaces. now it's green eggs and chicken!
- Toss in the mushrooms and veggies, sprinkling the mess with more balsamic and olive oil and the seasonings to taste (NO SALT, THAT IS WHAT THE CELERY PASTE IS FOR)
- Cover the marinating chicken and put in fridge for about an hour
- While the chicken is doing its thing, place slices of Mozeralla on a plate, douse in the oils, and rub it in
- cover the cheese and put in the fridge
- when the time comes, heat the oven to 350°F
- When your oven is ready, bake the chicken for about an hour
- while the chicken is baking, mix all ingredients for the Guacamole to desired smoothness
- Cover the guacamole and put in fridge
- when chicken has about ten minutes to go, start a pan (we used an electric griddle) to about medium temperature
- melt the butter and cook asparagus until tender. about fifteen minutes
- Heat a wok, throw in the kale, add the garlic and water, stir a few times, cover and let steam until stems are tender (about 5 minutes)
- hopefully the chicken has reached an internal temp of 160° by the time the asparagus and kale are done.
- When all is done, put a piece of chicken on a plate, smother it in the marinated veggies, put two slices of the cheese on top of that, and a hearty glob of guacamole on the cheese.
- Last but not least, give that plate a wide smile of asparagus and a second eye-mound of kale. voila! A masterpiece.
People spied this Garlic Butter Rice with Kale on the side of a Baked Chicken Breast that I shared Marinating the kale truly makes all the difference when using raw kale. Try this Kale recipe with: Juicy Baked Chicken Breast, Crispy Pan Fried Fish, Honey Garlic Chicken. One-Pan Garlic Chicken & Asparagus Is a Dinner Dream. When you're ready to cook, all you have to do is melt some butter in a large skillet, add in minced garlic and dried herbs (basil, oregano, thyme, onion powder), and then sear your chicken on both sides in that warm garlic butter. Asparagus and onions are steamed until tender, then quickly browned in butter with garlic.
So that’s going to wrap it up for this exceptional food garden chicken with marinated fresh mozeralla, garlic kale, butter seared asparagus and guacamole topping recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
