Roasted chicken with sautéed asparagus and soft-cooked eggs

2
Servings
540
Cal/serving
30
Min
Paleo Gluten Free Soy Free

Chef Justine’s fail-proof 5-minute soft-cooked eggs always come out with a tender just-set white and a runny, golden yolk. Here, she shares a tip for adding a little baking soda to the cooking water. It increases the alkalinity of the water, making the eggs easier to peel.

Ingredients

  • 2 organic eggs
  • Fresh flat-leaf parsley
  • 2 sprigs fresh thyme
  • 1 lemon
  • 6 ounces asparagus
  • 2 green onions
  • 1 tablespoon unsalted butter (optional)
  • Two 6-ounce boneless skin-on chicken breasts
  • 1 tablespoon whole-grain mustard

Instructions

1

Cook the eggs

In a pot, combine 2-quarts water with 1 teaspoon baking soda and bring to a boil. Add the eggs and cook for exactly 5 minutes. Transfer the eggs to a bowl and cover with cold water. Peel the eggs under cool, running water. While the eggs cook, prepare the vegetables.

2

Prep the vegetables and herbs

  • Pick the parsley and thyme leaves from their stems and finely chop the leaves.
  • Juice half the lemon and cut the other half into wedges.
  • Trim the root ends of the asparagus and onions.

3

Cook the chicken

  • Combine the butter, if using, with the parsley and thyme. Season with salt and mix well.
  • Season the chicken with salt and pepper.
  • Carefully lift the skin and spread the herb butter under the skin. If not using butter, tuck just the herbs under the skin.
In a pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken, skin-side down, and cook, turning once, until browned and cooked through, 5 to 7 minutes on each side. Transfer to a plate to rest.

4

Cook the asparagus and green onions

Into the same pan, add 1 tablespoon oil over medium heat. Place the asparagus and onions side by side in the pan. Season with salt and pepper and cook, turning occasionally, until the asparagus is browned and crisp-tender, 3 to 5 minutes.
Transfer to a plate. Let the onions cool and then chop.
While the asparagus and onions cook, make the vinaigrette.

5

Make the vinaigrette

In a bowl, combine 1 tablespoon oil, 2 teaspoons lemon juice and the mustard, and season with salt and pepper to taste.

6

Serve

Transfer the chicken and asparagus to individual plates. Gently cut the eggs in half over the asparagus and drizzle with the vinaigrette. Season to taste with salt and pepper, garnish with the onions, and serve with the lemon wedges.

Nutrition per serving: Calories: 540, Protein: 46g, Total Fat: 36g, Monounsaturated Fat: 21g, Polyunsaturated Fat: 4g, Saturated Fat: 7g, Cholesterol: 330mg, Carbohydrates: 10g , Fiber: 4g, Added Sugar: 0g, Sodium: 570mg

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