Prep
Cook
Total
Yield 4-6 servings
A salad concept inspired by my favorite restaurant in Richmond, Mamma Zu's. It's light, lemony and really simple. It's no surprise, therefore, that I paired it with an equally bright Chicken Bruschetta. Enjoy this dish when you feel like you've overindulged a bit too much.
2-3 lbs chicken breasts
1/2 cup flour
4 tsp salt, divided
1 tsp black pepper
4 Tbsp olive oil, divided
2 pkg cherry tomatoes, quartered
4 cloves garlic, minced
1 bunch basil, cut into chiffonade
Pinch red pepper flakes
1 lemon, sliced into 6-8 wedges
2 cups white wine or chicken stock
1/2 cup grated parmesan
1-2 bunches asparagus, trimmed and shaved into thin strips with vegetable peeler
1 lemon, zested and juiced
½ red onion, sliced
1 can cannellini beans, drained and rinsed
1 chunk parmesan shaved into strips to garnish
Courses dinner
Recipe by Vie at https://getvie.com/2019/10/26/halloween-edition-meal-plan/