Zesty Sumac-Crusted Chicken with Golden Ginger-Lemon Glaze and Roasted Asparagus

Ingredients

• 2 each Boneless, skinless chicken breasts
• 1 bunch Fresh asparagus
• 2 tbsp Olive oil
• 1 large Lemon
• 1.5 tsp Sumac
• 1 tsp Garlic powder
• 1 tsp Dried oregano
• 0.5 tsp Black pepper
• 1 tsp Fresh ginger
• 1 tbsp Pure maple syrup
• 0.25 cup Water
• 2 tbsp Fresh parsley

Instructions

1. Pat chicken breasts dry with paper towels. In a small bowl, combine garlic powder, dried oregano, 1 tsp sumac, and black pepper. Rub this mixture evenly over both sides of the chicken breasts. Zest half of the lemon and set aside. Juice the entire lemon and set aside.
2. Preheat oven to 400°F (200°C). Trim the woody ends off the asparagus. Toss the asparagus with 1 tbsp olive oil, the reserved lemon zest, and a pinch of black pepper on a baking sheet. Roast for 10-12 minutes, or until tender-crisp.
3. While asparagus roasts, heat the remaining 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Once hot, add the seasoned chicken breasts. Sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from the skillet and set aside on a plate, tented with foil, to rest.
4. Reduce heat to medium. Add grated ginger, the remaining 0.5 tsp sumac, and the reserved lemon juice to the same skillet. If using, add the pure maple syrup. Pour in the water (or unsalted broth). Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, until the sauce slightly thickens to a glaze consistency.
5. Slice the chicken breasts if desired, or serve whole. Drizzle the warm ginger-lemon glaze over the chicken and serve immediately with the roasted asparagus. Garnish with fresh chopped parsley.

Nutrition (per serving)