Herbed chicken breasts with asparagus and soft-cooked eggs

Herbed chicken breasts with asparagus and soft-cooked eggs

Paleo, Gluten-Free, Soy-Free

2 Servings, 630 Calories/Serving

25 – 35 Minutes

This simple spring meal adds up to far more flavor than its short ingredient list suggests. If you’ve never seared asparagus in a pan before, you’ll love how easy it is and how good the spears taste lightly browned in olive oil. Chef Justine’s fail-proof 5-minute soft-cooked eggs always come out with tender, just-set whites and runny, golden yolks, a perfect sauce for the asparagus and chicken.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 2 pasture-raised organic eggs
  • Two 6-ounce boneless skin-on chicken breasts
  • Fresh flat-leaf parsley
  • Fresh thyme
  • 1 tablespoon unsalted butter (optional)
  • 6 ounces asparagus
  • 2 scallions
  • 1 lemon
  • 1 tablespoon whole grain mustard

Nutrition per serving

Calories: 630, Protein: 45g, Fiber: 2g, Total Fat: 42g, Monounsaturated Fat: 26g, Polyunsaturated Fat: 6g, Saturated Fat: 8g, Cholesterol: 265mg, Sodium: 540mg, Carbohydrates: 13g, Total Sugars: 2g, Added Sugars: 0g.
Contains: Milk, Eggs


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the eggs

Bring a small sauce pot of water to a boil; fill a small bowl with ice water. Carefully lower the eggs into the boiling water; cook for exactly 5 minutes for soft-cooked (for hard-cooked eggs, cook for 3 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs.
While the eggs cook, prepare the chicken.


Prep and cook the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
  • Strip the parsley leaves from the stems; finely chop the leaves.
  • Strip the thyme leaves from the stems.
If using the butter, in a small bowl, stir together the butter, parsley, and thyme. Season with salt and mix well. Spread the herb butter under the chicken skin.
If not using butter, tuck the parsley and thyme under the skin.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken, skin side down; cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes, depending on thickness. Transfer to a plate. Do not wipe out the pan.
While the chicken cooks, prepare the asparagus and scallions.


Prep and cook the asparagus and scallions

  • Snap off the woody ends from the asparagus.
  • Trim the root ends from the scallions.
In the same pan used for the chicken, if dry, add 1 tablespoon oil; warm over medium heat. Add the asparagus and scallions in a single layer; season with salt and pepper. Cook, turning occasionally, until the asparagus is browned and the scallions are crisp-tender, 3 to 5 minutes.
Transfer the asparagus to a plate and the scallions to a cutting board. Let the scallions cool slightly and coarsely chop.
While the asparagus and scallions cook, prepare the vinaigrette.


Make the mustard-lemon vinaigrette

  • Juice half the lemon; cut half into wedges for garnish.
In a small bowl, stir together the mustard, 2 teaspoons lemon juice, and 1 tablespoon oil; season to taste with salt and pepper.



Transfer the chicken and asparagus to individual plates. Gently cut the eggs in half crosswise over the asparagus; drizzle with the vinaigrette. Garnish with the scallions; serve with the lemon wedges.

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