Careme

Ingredients

• Draper Valley All Natural Thin Sliced Fresh Chicken Breast 12 oz $8.49
• Fresh Asparagus 1 lb $2.99
• Sweet Potato 1 lb $2.49
• Ginger Root 1 tablespoon, peeled and finely grated $4.99
• Kroger® Peeled Garlic 3 cloves, finely chopped $3.69
• Kroger® Yellow Onion 3 lb Bag 1/2 medium onion, thinly sliced $3.49
• Kroger® Fresh Lemons Bag 1 lemon, zested and juiced $4.99
• Pantry olive oil 2 1/2 tablespoons
• Pantry low-sodium soy sauce 2 tablespoons
• Pantry honey 1 tablespoon
• Pantry black pepper 1/2 teaspoon
• Pantry kosher salt 3/4 teaspoon
• Pantry red pepper flakes optional pinch

Instructions

1. Preheat the oven to 425°F. Peel 1 pound sweet potato and cut it into 3/4-inch cubes. Trim 1 pound asparagus and cut any very thick spears in half lengthwise. Thinly slice 1/2 medium onion, finely chop 3 garlic cloves, and grate 1 tablespoon peeled ginger. Zest and juice 1 lemon.
2. Toss the 1 pound cubed sweet potato with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper on a sheet pan. Spread the cubes so they are not crowded and roast for 15 minutes.
3. While the sweet potatoes start roasting, pat 12 ounces thin-sliced chicken breast dry. Season the chicken with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. In a small bowl, stir together 2 tablespoons soy sauce, 1 tablespoon honey, the 1 tablespoon grated ginger, the 3 chopped garlic cloves, the lemon zest, 1 tablespoon lemon juice, and an optional pinch of red pepper flakes.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 12 ounces seasoned chicken breast and sear for 2 to 3 minutes per side until lightly golden and nearly cooked through. Transfer the chicken to a plate.
5. Reduce the skillet to medium. Add the sliced 1/2 onion and cook for 2 minutes until beginning to soften. Pour in the ginger-garlic sauce and let it bubble for about 30 seconds. Return the chicken and turn it in the glaze for 1 to 2 minutes until fully cooked and glossy.
6. After the sweet potatoes have roasted 15 minutes, toss the 1 pound asparagus with 1/2 tablespoon olive oil and a pinch of salt, then add it to the sheet pan or a second pan. Roast the asparagus for 8 to 10 minutes until crisp-tender and bright green. Return the sweet potatoes to the oven if needed so both vegetables finish hot.
7. To plate, spoon the roasted sweet potatoes onto one side of each plate and arrange the asparagus alongside for height and color. Slice the glazed chicken on a bias and fan it over the remaining space. Spoon any extra ginger-lemon glaze over the chicken and finish with a squeeze of the remaining lemon for a fresh restaurant-style shine.