Do you ever get stumped trying to answer that recurring question "what's for dinner?" Me too. And that's when I like to let my inspiration take over. It's easy, all you have to do is ask yourself what kinds of flavours + things you like. Enter spring time veggies and outdoor farmers markets.
Colourful, fresh, bright, crispy asparagus.
Just like Spring! You can't go to any market without seeing it all over the place right now.
I love this time of year when it's half way through the season and we get those lovely warm summer like temperatures without the humidity.
Now about that dinner, it's quick, it's delicious and its an easy clean up. What could be better? Now I have to note that this was one delicious chicken dish. I basically took four of my favourite ingredients and turned it into a dish.
Shallots (lovin' these roasted right now), big purple garlic, lemon zest, and fresh rosemary. mmm...this just screams spring fresh.
Lemon Baked Chicken (serves 4)
4 boneless skinless chicken breasts
zest of one lemon
1 large garlic clove, pressed or minced
1 1/2 tsp finely chopped rosemary
1 cup sliced cremini mushrooms
2 shallots chopped
sea salt & black pepper to taste
Combine lemon zest, garlic, and rosemary in a small bowl.
Trim chicken of any excess fat and place in a baking dish. Season with a small pinch of sea salt and pepper if you wish. Top with mushrooms, shallots and combined lemon mixture.
Cover with foil and place in a 400* oven for 25 - 30 minutes until chicken is cooked. Serve immediately with roasted asparagus.