Ingredients:

  • 1.5 lbs chicken breasts, sliced into thin cutlets
  • 2 tbsp olive oil
  • 3 tbsp honey
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 2 cloves garlic, minced
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 cups frozen peas, thawed
  • 1 cup fresh baby spinach
  • 1 tbsp fresh mint leaves, chopped
  • 1 tbsp unsalted butter
  • 1 bunch thin asparagus, woody ends trimmed
  • 1 squeeze fresh lemon

Instructions:

  1. Bring a pot of salted water to a boil. Add the peas and spinach and blanch for 60 seconds.
  2. Drain the greens immediately and rinse with cold water to shock. Transfer to a blender with fresh mint, butter, and a pinch of salt; blend until velvety smooth and set aside.
  3. Pat the chicken cutlets dry with a paper towel and season with salt and pepper.
  4. Heat 2 tbsp of olive oil in a skillet over medium-high heat. Sear chicken for 3–5 minutes per side until a deep mahogany crust forms.
  5. Whisk together honey, lemon juice, lemon zest, and minced garlic. Pour the glaze over the chicken during the last 2 minutes of cooking, flipping to coat until the sauce bubbles and thickens. Remove chicken from pan to rest.
  6. In the same pan with the residual glaze, toss in the asparagus and sauté for 3–4 minutes until tender-crisp. Finish with a squeeze of fresh lemon.