Avery's Chicken Recipe
Charbroiled chicken with sautéed shrimp and asparagus in a tomato tarragon sauce. Served with rice.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Charbroil the Chicken
Preheat your grill or broiler. Season the chicken breasts with olive oil, salt, and black pepper. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from heat and let rest.
Sauté the Shrimp and Asparagus
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the asparagus and cook for about 3-4 minutes until tender. Next, add the shrimp and cook until pink, about 2-3 minutes.
Make the Tomato Tarragon Sauce
Stir in the diced tomatoes and chopped tarragon into the skillet with the shrimp and asparagus. Season with salt and pepper. Let it simmer for about 5 minutes to allow flavors to meld.
Serve
Slice the charbroiled chicken and place it on a plate. Spoon the shrimp and asparagus mixture over the chicken. Serve with a side of rice.