Ginger-Orange Chicken, Asparagus, Tomato & Corn

A simple one pot or skillet meal, sweet and tangy, with healthy asparagus and tomato. Good for a summer day or fall evening, make it your own. This works best with boneless chicken thighs, but a thin chicken breast or chicken breast tenders can work as well.

Ingredients (serves 2)

• Chicken Thighs (boneless/skinless) 4-5

• 1 bushel of asparagus - chopped into 1 inch pieces

• *Asparagus tip - to avoid the stringiness that happens when asparagus is overcooked, take a vegetable peeler and take off the outer layer.

• Sweet corn kernels - frozen or freshly cooked - 1 cup

• 1 medium sized ripe tomato - chopped

• Garlic - 1 clove chopped

• Olive Oil

Chicken Marinade

• Juice of half an orange

• 2 Tbsp ground or fresh ginger

• 1 Tbsp garlic powder or 1 clove minced

• Salt, Black Pepper

• 1 Tbsp Sweet Paprika

• 1 Tbsp celery salt

  • can replace the paprika and celery salt with 2 Tbsp of bay seasoning.

• 1 Tbsp soy sauce

• 1 Tsp sesame oil (optional)

Steps

Marinade the chicken for at least 2 hours up to overnight, keep refrigerated.

• Set a medium/large skillet to medium heat.

• Add 2 Tbsp of olive oil and add the chicken.

• If cooking thighs, let the chicken sear/cook on one side for 5-7 minutes, then flip.

• Add more oil if needed, cook for 5 minutes, then remove the chicken from the skillet, and set aside.

• Add the asparagus and corn, cook for 5 minutes. Add black pepper.

• Add the diced tomato and garlic - cook for another 5 minutes.

• Add the chicken back to the skillet (on medium heat).

• If there's no liquid left from the tomatoes and corn, add 1/4 cup water or chicken broth. the goal is for all of the flavors to incorporate.

• Salt to taste, add lemon or lime if desired.