Hi loyal T.O. & Fro'ers, I'm Jamie from SnapGinger, a Lifestyle Blog dedicated to making life more Snappy!! I'm a born and raised Jersey girl, and I spend most of my time enjoying all that this great state has to offer, with my boyfriend, family and friends. And then blogging about it of course!
Where did that curious name come from? Well, SnapGinger is just one of my many nicknames, in reverse (GingerSnap was taken), so I ran with it! SnapGinger is all about effortless living with a bit of Snap! (Get it?!)
Whether I'm sharing recipes to fuel the soul, dog pics to make you smile, ways to beautify inside and out, or housewifey entertaining tips, SnapGinger is your source for living Snappily ever after!
This summer, my honey and I have been picking up fresh fruits and veggies from our local farm as members of their CSA program. Wondering what I mean? I dedicated an entire post to Why I Joined a CSA, and have since added in some yummy recipes posts, and tips & tricks on storing your CSA goodies!
Today I'm bring you the 3rd recipe from my 3 More Fresh CSA Recipes post and it is for the one chicken recipe every summer needs! I hope you enjoy making it as much as I do!
The One Chicken Recipe Every Summer Needs
- 1 pack boneless skinless chicken breasts
- 1 bunch of asparagus, tough ends chopped off
- 1 jar/can roma tomatoes
- 2 cloves garlic, minced
- 4 tablespoons olive oil
- pinch or 2 fresh thyme leaves, roughly chopped
- pinch of red pepper flakes
- salt & pepper to taste
- Cut chicken breasts into chunks, and asparagus into pieces, I usually cut the stalks in quarters.
- In a large skillet, over medium heat, drizzle in half the olive oil and add garlic when hot. Cook for 30 seconds, then add chicken. Season with salt and pepper.
- Wait about a minute for the first side to brown, before tossing to get the other side brown. Season with salt and pepper. From there, toss to coat, season again with salt and pepper and add in thyme and red pepper flakes.
- Once chicken is cooked, remove from pan and set aside. Using the same pan, add the remaining olive oil and the asparagus.
- Cook asparagus for 5-7 minutes, until softened. Add in can or jar of tomatoes, lightly squishing the tomatoes with your hands as you add them. I don't add all the juice at once, I reserve some to see how the sauce is thickening up! Season with salt and pepper.
- As the sauce cooks, keep an eye on the thickness, and add in any reserve juice to make the sauce sacuier or leave it out for a chunkier more rustic dish.
- Once the sauce is just about to your desired consistency, add your chicken back in and season with salt and pepper, and some additional red pepper flakes.
- Remove from skillet and garnish with a sprinkle of fresh thyme. Enjoy!
Seasoning with each step as you're cooking layers your dish with flavor. You can take a few really simple ingredients and elevate them with some basic spices and freshly ground salt and pepper. If you're wondering which basic spices you should keep on hand, my favorites are: thyme (fresh or dried), rosemary (fresh), basil (fresh), oregano (dried), garlic powder, a seasoned pepper like lemon pepper, cajun seasoning, red pepper flakes, an all purpose salt free spice to add to chicken, beef or pork, and lastly a really good fish seasoning (Whold Foods makes some amazing blends!)
I hope I've inspired you to try out a CSA, or at least try some yummy fresh veggies recipes this summer!
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