Asparagus and fiddlehead ferns are in season. Their fresh taste is simply irresistible. I find it exotic to combine marinated grilled meat with steamed veggies. Now here's how to make it.
Yield 4 servings
Time 40 minutes
FOR LIME -CILANTRO GRILLED CHICKEN
1 chicken breast
1 tablespoon fresh cilantro, finely diced
1 garlic clove
1 tablespoon olive oil
juice of one freshly squeezed lime
1/2 cup fresh green peas
½ lb sugar peas
½ lb fiddlehead ferns
½ lb mix mushrooms
½ lb asparagus
1 red bell pepper, cut to thinly strips
To marinate the chicken, mix the 1 tablespoon extra virgin olive oil with finely diced garlic clove, finely diced cilantro and juice of one freshly squeezed lime.
Mix well and add the chicken breast. Transfer to a Ziploc plastic bag and leave it in the refrigerator for 30 minutes to an hour.
Bring a pot with steamer, insert with salted water to a boil. Add the asparagus and steam for 3 minutes. Be careful do not overcook it.
Repeat the same for the rest of the vegetables.
In a medium size saute pan, heat 1 tablespoon extra-virgin olive oil and cook the mushrooms for 5 minutes, or until they are done.
Place the quinoa in a small pot, cover i t with water and let it cook over medium heat for 20 minutes. Stir occasionally. Add more water if necessary.
Grill the marinated chicken breast on a lightly oiled grill rack 7-8 minutes each side. Once cooked, wrap it in aluminum foil and let it rest.
Slice the chicken breast to 1/3” thin pieces. The meat should be tender and juicy.
In a big salad bowl, mix all the ingredients — the quinoa, steamed vegetables, sauteed mushrooms, and the grilled chicken slices. Season lightly with Partanna extra virgin olive oil and freshly squeezed lemon juice.