5-min Lemon Caper Shrimp With White Beans and Couscous (or Polenta)

*If you make this recipe with couscous, it comes together in less than 10 min.  Boil your water while you chop/mix salsa and 5 min later, it's done (with polenta, it's like 20 min)

Ingredients

• 2 14-ounce box couscous (or 3/4 cup cornmeal)
• 2-3 cups low-sodium veg broth
• 1 TBS butter or olive oil

• 1/2 cup fresh flat-leaf parsley
• 1 TBS minced fresh oregano (or more parsley)
• 1 TBS capers in brine, drained
• 1 TBS fresh lemon juice
• 2 TBS olive oil

• 3 TBS olive oil, divided
• 2 cloves garlic, chopped
• 4 scallions, chopped
• Pinch crushed red pepper flakes
• 1 pound medium shrimp, peeled and deveined
• 1 15.5-ounce can cannellini beans, rinsed**
• 2 cup (4 ounces) baby spinach leaves or other chopped, dark leafy greens

• Fresh parmesan, to serve

Directions

1. In a saucepan, cook couscous in broth according to directions 
1. (or Bring the broth to a boil in a medium saucepan over medium-high heat. 
2. Add the cornmeal gradually, whisking constantly, to form a thickened and smooth mixture. 
3. Reduce the heat to low. Cook over low heat, slowly bubbling, for 20 minutes: The mixture will resemble a thick, yellow paste. 
4. Turn off the heat and stir in 1 TBS butter until it has melted)
2. Meanwhile, Stir together the parsley, oregano, capers, 2 TBS oil and lemon juice in a medium bowl to make "Italian salsa verde"
3. Heat 1 TBS of the oil in a large skillet over medium-high heat.
4. Add the garlic, scallions, rep pepper flakes and cook for 30 seconds. Add the shrimp and cook, stirring, until they begin to turn pink, about 3 minutes.
5. Stir in the beans, greens, remaining 2 TBS oil, 1 teaspoon salt, and ¼ teaspoon pepper.
6. Cook until heated through, 2 to 3 minutes. 

To serve: spoon the warm couscous (or polenta) into bowls. Top with the shrimp, drizzle salsa verde and sprinkle parmesan. Serve warm.

**Maybe double this, up to you

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Original recipe: Combination of 2 recipes, one from the WaPo Voraciously plant-powered newsletter

Posted by Jasmine

Jeweled Potato & Green Bean Salad with Sunflower Seed Dressing

This is one of the salads we had made for our wedding.  Everyone loved it and asked for the recipe.  I also used to make this for picnics when we went to the Renaissance Faire.

Since this isn’t a mayo or ranch-dressed potato salad, those of you who have egg or dairy allergies will be happy to note that you can still partake of a creamy, dairy-free dressing.

Ingredients

• 6 medium new (yellow) potatoes
• 6 medium red potatoes
• 6 medium blue potatoes
• 1 c French-cut green beans, cut in half
• 1/2 medium red onion
• 1 T olive oil
• 1/4 t thyme
• 1/4 t tarragon
• 1/8 t rosemary
• 1/8 t dried basil
• 1/2 t sea salt
• 1/2 fresh ground pepper
• For the dressing
• 1/2 c light olive oil
• 1/2 c hulled sunflower seeds
• 1/3 c freshly squeezed lemon juice
• 2 T white wine vinegar
• 2 T honey
• 3-4 T water (for thinning)
• 1/2 t sea salt

Directions 

1. Preheat oven to 425°. 
2. Rinse the potatoes well and pat dry. Cut the potatoes into quarters or eighths (chunks should be about 1-1 1/2″ in size) and place in a bowl. Add the 2 T olive oil and toss together, followed by the herbs, sea salt, and ground pepper. Mix together well so that all of the potato chunks are evenly coated with the oil & herbs. 
3. Arrange the potatoes in a single layer on a foil-lined cookie sheet. Place in the oven and roast for about 20-30 minutes. Remove from oven & allow to cool.
4. In the meantime, quickly blanch the green beans by putting them in a pot of rapidly boiling water for about 30 seconds and immediately transfer them to a bowl of ice water. Drain & set aside. 
5. Thinly slice the red onion and add to the green beans. 
6. Prepare the dressing by combining all remaining ingredients except for the water and puree well until you have a thick, creamy base. The dressing will be very thick & almost pasty at first; don’t worry! Simply add the water one tablespoon at a time until the dressing is about the same consistency as ranch or bleu cheese.
7. When potatoes have cooled, place in a bowl and add the green beans & onions. Toss together gently. Spoon onto a plate or bowl and drizzle generously with the dressing. If you prefer your salad to have the dressing already mixed in, add about 2-3 tablespoons of the dressing to the potatoes & veggies and fold into the salad until everything is completely coated. 
8. Serve as a side or an entree, and enjoy!

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Original recipe: Poor Girl Eats Well

Posted by Jasmine

Honey Oat Bread Part II: Rustic Wheat

Best for sandwiches (when cooled) or eating warm with spreads on top

Rise time: 1 hour, 30 min (divided)

Bake time: 40 min

Ingredients

• 2 cups warm water (105-110°F)
• 2¼ tsp (one packet) active dry yeast
• ¼ cup honey
• ¼ cup olive oil
• 1 cup old fashioned oats
• 1 tso salt
• 2 cups all-purpose flour
• 2-2½ cups whole wheat flour

Instructions

1. In a large bowl, mix water, yeast, and honey. Let stand for 5-10 minutes until bubbly.
2. Mix in olive oil, oats, and salt.
3. Mix in all-purpose flour.
4. Mix in whole wheat flour ½ cup at a time. You might not need all of it, and I find this works better if you use your hands instead of a spoon. Dough should be tacky, but not overly sticky.
5. Knead dough for 5-10 minutes.
6. Place dough in a greased bowl, cover with a towel, and let sit for at least one hour until doubled.
7. Gently deflate dough by pressing your fist into the center of the dough. 
8. Divide dough in two and shape into two loaves. Place loaves into greased bread pans. Cover with a clean towel and let rise for 30 minutes. [1]
9. Place in an oven preheated to 375°F and bake for 40 minutes. [2]
10. Let cool in pan for 5 minutes. Remove and place on a baking rack until completely cooled.

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Posted by Piera

Original recipe: Beyond the Chicken Coop

[1] You could also put this in the fridge overnight (covered) and bake in the morning. Because yum.

[2] If you'd like, just before baking you can brush loaves with water (or egg white mixed with 1 tbsp of water) and sprinkle with oats.

Honey Oat Bread Part I: Hearty White

Best for sandwiches

Rise time: 1 hour, 20 min (divided)

Bake time: 40 min

Ingredients

• 1¾ cups warm water (105°F to 110°F)
• 1 tbsp dry yeast
• ¾ cup quick-cooking oats
• ⅓ cup honey
• 3 tbsp olive oil
• 2½ tsp salt
• 4-5 cups all-purpose flour

Instructions

1. Stir ¼ cup warm water and yeast in large bowl. Let stand 10 minutes to dissolve yeast. Stir in remaining 1½ cups water, oats, honey, olive oil, and salt. Stir in 3 cups of flour (1 cup at a time). Turn rough dough on to a floured surface and gradually add final cup-ish of flour, kneading as you go. Your dough will be ready when it has a smooth skin and doesn't leave sticky residue. (It will still be a bit sticky though.)
2. Coat another large bowl with oil. Transfer dough to oiled bowl and turn to coat. Cover bowl with a kitchen towel and let rise at room temperature until doubled in volume, about 1 hour.
3. Oil two loaf pans. Punch down dough and shape into 2 loaves, placing one in each pan. Cover and let rise in warm, draft-free area until almost doubled in volume, about 20 minutes. [1]
4. Preheat oven to 350°F. [2] Bake until brown on top and tester inserted into center comes out clean, about 40 minutes. Cool completely. Or until your patience gives out (it's just a bit harder to slice when it's warm).

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Posted by Piera

Original recipe: Epicurious

[1] OR you can put this in the fridge overnight (covered!) and bake it in the morning. It's a delightful way to wake up.

[2] If you want, you can whisk an egg and brush it over the top of the loaves and then sprinkle them with additional oats. 

Chicken Mozz

Ingredients

• 4 boneless skinless chicken breasts
• 4 tsp Italian seasoning (divided)
• 1 tsp paprika
• ½ tsp onion powder
• Salt and pepper, to season
• 1 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 fire-roasted pepper, chopped
• 15oz crushed tomatoes
• 2 tbsp tomato paste
• Pinch red pepper flakes (optional)
• 1 cup shredded mozzarella

Instructions

1. Season chicken with paprika, onion powder, salt and pepper, and 2 tsp of Italian seasoning.
2. Heat oil in a cast-iron (or other oven-safe) pan over medium heat. Cook chicken on both sides until browned and cooked through. Transfer to a plate; set aside.
3. Cook the onion in the same pan until transparent, scraping any browned bits from the bottom of the pan, then add in the garlic and cook until fragrant (about 1 minute). Add the fire-roasted pepper, crushed tomatoes, tomato paste, red pepper flakes, and remaining Italian seasoning. Mix well.
4. Bring to a simmer and allow the sauce to thicken while stirring occasionally (about 4 minutes).
5. Arrange the chicken in the sauce and top each breast with mozzarella cheese. Transfer to the oven or broiler to melt the cheese (8-10 min in oven, 1-2 min in broiler).

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Posted by Piera

Original recipe: Cafe Delites

Chicken Bacon Ranch Casserole

Ingredients

• 8 slices bacon
• 2 lb chicken, cubed
• 2 heads of broccoli (4 cups florets)
• 3 tsp minced garlic
• ¾ cup ranch dressing
• 1½ cups shredded mozzarella cheese (divided)
• 1½ cups shredded cheddar cheese (divided)

Instructions

1. Preheat the oven to 375°F.
2. Fry bacon. Remove from pan and set on paper towel to drain. When cool, cut or crumble into pieces.
3. Use the bacon grease to pan fry the chicken.
4. Chop broccoli into florets. Place in a pot of water and bring to a boil. Simmer for 1-2 minutes until bright green. [1]
5. Combine the chicken, bacon, broccoli, garlic, ranch dressing, and ½ cup of each of the cheeses in a large bowl. Stir until well incorporated. Transfer to a 9x13" casserole dish. [2]
6. Top with remaining cheeses and bake for about 15 minutes, until hot and bubbly.

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Posted by Piera

Original recipe: Wholesome Yum

[1] or just skip this step, like I did the first time I made it because I totally forget about it, and it turns out fine.

[2] or you could mix everything directly in the casserole dish, if you aren't a spaz and won't get it everywhere, not that I would do that or anything.

Crockpot Barbecued Beef**

Ingredients

• 1 1/2 cups ketchup
• 1/4 cup packed brown sugar
• 1/4 cup red wine vinegar
• 2 tablespoons prepared Dijon-style mustard
• 2 tablespoons Worcestershire sauce
• 1 teaspoon liquid smoke flavoring (or not)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1 (4 pound) boneless chuck roast

Directions

1. In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
2. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 hours, then on high without the lid for 2 more hours.
3. Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

*Try adding onions, green peppers or serve as a sandwich with cole slaw on top.

**Also good with pork.
***Maybe make a day ahead and refrigerate, so that you can scrape off the grease from the top.

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Original recipe: AllRecipes

Posted by Jasmine

Italian Funeral Soup

Ingredients:

• 2 cups dried white beans*
• 1 ½ pounds bulk Italian sausage
• 1 cup chopped white onion
• 1 cup chopped celery
• 1 cup chopped carrots
• ½ cup chopped red bell pepper
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• ½ cup white wine
• 4 large russet potatoes, peeled and diced
• 3 cups beef stock
• 3 cups chicken stock
• 1 bay leaf
• ½ cup heavy whipping cream
• 3 cups cleaned fresh spinach leaves
• 3 tablespoons dried Parmesan cheese
• Salt to taste

 

Preparation:

1. Cook beans according to package directions. Set aside.
2. Break up sausage and fry in a large kettle or soup pot until nicely browned. Drain off grease. Add onion, celery, carrots and red bell pepper. Sauté 3 to 5 minutes. Add garlic, herbs, pepper and wine and sauté another 3 to 5 minutes. Add potatoes, stocks, reserved beans and bay leaf and simmer until potatoes are tender, 20 to 30 minutes.
3. Using a potato masher, mash vegetables and beans slightly to thicken soup. Stir in cream, spinach and cheese. Remove bay leaf and season with salt to taste. Serve immediately.

*Don't do this.  Get canned.  Dried beans are of the devil.

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Original recipe: No idea - I did a quick internet search and found nothing

Posted by Jasmine

Coconut Pecan Chicken

Ingredients

• 1 1/2 cups plain fat-free yogurt
• 2/3 cup sweetened coconut flakes
• 2/3 cup panko (Japanese-style bread crumbs) (or try stuffing mix, processed small)
• ¼ tsp curry powder
• pinch garlic powder
• 1/2 cup finely chopped pecans
• 1 1/2 pounds chicken breast, cut in 1-inch wide strips

Directions

1. Preheat oven to 450 degrees.
2. Put yogurt in a small bowl, and set aside. In a shallow pie plate, combine coconut, panko, curry, garlic powder, and pecans.
3. Dip chicken strips in yogurt to cover, then roll in panko mixture. Place strips on an oil-sprayed baking sheet. Spray top of chicken. 
4. Bake 15 minutes. Reduce heat to 350, and bake 15 more minutes. Check that coating browns but does not burn. 
5. If desired, broil 2 minutes for an even crunchier top.

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Original recipe: AllRecipes

Posted by Jasmine

Makeshift Moqueca (Brazilian Fish Stew)*

Ingredients

• 1 lb firm-fleshed fish fillets (mahi mahi, swordfish, tilapia, cod, halibut, etc)
• 20-25 shrimp (optional, frozen is okay)
• 2 T cooking oil
• 1 large onion, chopped
• 1 large red pepper (or small red & small green pepper), diced
• 4-5 small tomatoes, chopped
• 6-7 green onions, chopped
• 3 cloves of garlic, minced
• Juice of one large lime or 3-4 key limes
• 1 can light coconut milk
• 2-3 small hot peppers, or 1/2 t ground cayenne pepper
• 1 Tbsp paprika (Hungarian sweet)
• Salt & pepper to taste
• Cooked Rice (to serve)

Method

1. Cut the fish filets into large bite sized pieces and marinate in the lime juice and some salt & pepper for about 20-30 minutes. If using raw shrimp, marinate them with the fish as well; if using frozen, place into a bowl to thaw while prepping the other ingredients.
2. Chop the regular onion, red pepper, paprika, and tomatoes and place into a bowl. 
3. Chop the green onions and cilantro and place in a separate bowl. 
4. When the fish has been marinated long enough and the shrimp is thawed, heat 2 T cooking oil in a large, deep skillet or in a large pot. Add garlic and heat for about 1 minute
5. Add the onion, red peppers, and tomatoes. Cook for about 10-15 minutes over medium-low heat or until the veggies begin to soften. 
6. Add the fish and coconut milk and cook for another 15 minutes or so. If using raw shrimp, add them in with the fish; if using frozen, cooked shrimp, add at the very end to avoid overcooking and rubberyness. Cook for about 2 more minutes. 
7. Lastly, add the green onions, and remove from heat.
8. Garnish with green onions if desired, serve with white rice or by itself, and aproveita!

*"A few words about this recipe. First, it's easy. With prep, making rice, the total time involved is less than an hour. Second, since this is an American blog, we're dealing with ingredients we can get here. True Bahian moqueca is made with a fish caught off the coast of northern Brazil. In our case, we'll want to use a firm white fish. I used cod for this batch, which is barely firm enough. Halibut would hold up better. You can also add shrimp or other shellfish to this stew. Palm oil is traditionally used in making moqueca, but it's hard to come by here, so we are using olive oil. Finally, adjust the seasonings to taste! If it doesn't seem flavorful enough to you, you need to add more salt. And probably a little more lime or lemon juice and paprika too."

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Original recipe: Poor Girl Eats Well

Posted by Jasmine

Jamaican Rice and Beans

Ingredients

• 2 Tbsp vegetable oil
• 1/2 yellow onion, chopped
• 4 garlic cloves, chopped
• 2 cups long-grain rice
• 1 teaspoon salt
• 1 teaspoon grated fresh ginger
• 1 cup water
• 1 cup chicken or veg stock
• 2 cups coconut milk
• 1 15-ounce can kidney beans, rinsed and drained
• 2 teaspoons dried thyme
• 1 whole Scotch bonnet chile, not cut (can substitute a whole habanero)*
• Lime (optional)

Method

1. Heat the oil in a medium pot over medium-high heat. Add the onions and sauté for 4-5 minutes, until they begin to brown on the edges.
2. Add the garlic and rice, stir well and cook for another 2-3 minutes, stirring often.
3. Add the grated ginger, salt, water, stock and coconut milk and stir well. Add the kidney beans and sprinkle the thyme over everything. Add the whole Scotch bonnet chile (or habanero); it will season the rice much like a bay leaf would. Bring to a simmer, then turn the heat to low and cover.
4. The rice should be done in about 15-20 minutes, depending on the type of rice you are using (some long grained rice takes longer to cook). Check after 15 minutes. 
5. Once done, remove from heat and cover for 10 minutes. To serve, fluff with a fork. Sprinkle with a little lime juice if you want. Discard the habanero (or eat it, if you dare!)

*The chile is cooked whole with the rice and is there just for a bit of flavor. It doesn't make the rice hot at all, as it stays whole and you discard it at the end (the heat of the pepper comes from the seeds inside - no insides = no heat)

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Original recipe: Curious Cuisiniere

Posted by Jasmine

Gujerati (Indian Green Beans)

Ingredients

• 1 pound fresh green beans, trimmed and cut into 1 inch pieces **
• 2 TBS fat or oil
• 1 TBS black mustard seed (or 1 tsp horseradish, which is not as good but close)
• 4 cloves garlic, finely chopped
• 1/2 dried red chile pepper, crushed (or some minced ginger for less heat)
• 3/4 tsp salt
• 1/2 tsp white sugar
• ground black pepper to taste
• Candied Garlic (Optional)*

Directions

1. Bring a large pot of water to a boil. Blanch the green beans for 3 to 4 minutes. Drain, and shock with cold water.
2. Heat the oil in a skillet over medium heat. Stir in the mustard seed and garlic, and cook until golden brown (this is very easy to burn, so use a light hand, although they are supposed to be kind of burnt - ymmv). (also be careful, the hot mustard seeds jump around a lot) 
3. Mix in the chile pepper. Place the green beans in the skillet, and season with salt and sugar. Cook and stir 8 minutes, or until tender. Feel free to add water if it starts to stick. 

*Try adding candied garlic as a garnish: boil about 10 cloves in a cup of water for about 8 minutes or until water is mostly gone. Add a couple of tbp of sugar & cook, stirring constantly until sugar is golden brown...turn out onto greased pan or parchment paper

**My copy of the recipe has "Try with spinach?" written on it, so, you know, maybe try with spinach?  In that case you would just blanch it just for like 30 seconds.  Broccoli would also be good.  Or carrots, if you like cooked carrots, as I'm told people do.

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Original recipe: All Recipes

Posted by Jasmine

Crock Pot Carnitas Tacos with Chipotle Cream

Ingredients

For the chipotle cream:

• 2 teaspoons chipotles in adobo, finely minced
• ½ cup sour cream
• 1 teaspoon lime juice

For the carnitas:

• 1 (4-5 lb) boneless pork roast, trimmed & cut into 3" chunks
• 1 tablespoon oil
• 12 oz beer
• 1 large white onion, diced
• 5 cloves garlic, minced
• 1 chipotle in adobo, chopped, plus 1 teaspoon sauce
• 2½ teaspoons cumin
• 1 teaspoon chili powder
• 1½ teaspoons Kosher salt
• 1 teaspoon black pepper

For the tacos:

• 12-16 corn tortillas, toasted
• Cotija cheese, for topping
• Cilantro, for topping

Directions

1. In a small, sealable container, combine the sour cream, chipotles, and lime juice. Mix well and taste-- add more adobo sauce if you like yours spicier, or more sour cream if you'd like to tame the heat. Cover and refrigerate.
2. In a large skillet over high heat, heat the oil. When hot, add in the pork and sear until browned, about 2-3 minutes per side. Place the pork in the bottom of the crock pot.
3. Add in the onion, beer, chipotle, garlic, and seasonings, and stir to combine. Cover and cook on low for 6-8 hours.
4. After 6 hours, check your pork. When it easily shreds with a fork, it is ready to be removed from the broth and shredded.
5. (Optional) Preheat the broiler and prepare two baking sheets with aluminum foil. Scatter the pork around the baking sheets and ladle about ¼ cup of the broth over each sheet of pork.  Place one sheet under the broiler for about 5 minutes, then toss the pork and ladle another ¼ cup of broth over. Broil once more, until crispy but not overcooked, and then ladle another ¼ cup broth over the pork. Repeat with the second sheet.

When the pork is done, serve it in toasted corn tortillas with the chipotle cream. Sprinkle with cotija cheese and cilantro.

The original recipe (follow link below) had quick-pickled jalapenos and onions.  I liked them, but my husband didn't and they honestly didn't add much to the experience.

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Original recipe: Host the Toast

Posted by Jasmine

Sizzlin' Saigon Steak Bowls

Ingredients:

• 4 cloves garlic
• 1 cucumber
• 1 lime
• 8 oz shredded carrots
• 2 tsp sriracha
• 4 tbsp soy sauce
• 1 1/2 jasmine rice
• 1/2 oz cilantro
• 1 red chili pepper
• 1 tbsp mayo
• 1 1/4 lb diced steak
• 1 oz peanuts
• 1 tbsp oil (for cooking)
• 2 tbsp butter
• 1 tsp sugar
• salt & pepper (to taste)

Directions:

1. Set rice to cook. Mince or grate garlic, add half to rice.
2. Cut cucumber into half-moons. Roughly chop cilantro leaves and stems. Quarter lime. Thinly slice chili.
3. In a medium bowl, toss together cucumber, carrots, half the cilantro, a drizzle of oil, and juice from half the lime. Season generously with salt and pepper. Add 1 tsp sugar and toss to combine.
4. In a small bowl, combine mayonnaise, a squeeze of lime juice, and sriracha to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
5. Pat diced steak dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and remaining garlic; cook until steak is cooked almost to desired doneness, 2-3 minutes. Add soy sauce and cook, stirring, until liquid has reduced and steak reaches desired doneness, 1-2 minutes. Remove pan from heat.
6. Fluff rice with a fork and stir in 2 tbsp butter. Divide between bowls and top with diced steak and cucumber mix. Drizzle with sriracha-lime mayo. Garnish with remaining cilantro, peanuts, and chili to taste.

Note: I forgot the peanuts the first time I made this and it was still delicious.

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Original Recipe: HelloFresh

Posted by Emilee

Chicken with Garlic Potatoes and Asparagus

Ingredients:

• 1 pound Yukon Gold potatoes, cut into 1-inch pieces
• 1 head garlic, cloves separated and peeled
• 3 tbsp extra-virgin olive oil
• 4 skinless, boneless chicken breasts
• 1 bunch medium asparagus (about 1 lb, thicker stalks are better), trimmed & halved
• 1 pint grape tomatoes
• 1/2 cup grated parmesan cheese
• 2 teaspoons finely grated lemon zest
• 1/4 cup chopped fresh parsley (for garnish)
• Kosher salt and freshly ground pepper

Directions:

1. Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
2. Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
3. Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
4. Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.

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Original Recipe: Food Network

Posted by Emilee