Welcome to our second installment in our New Mama Meals series. This delicious recipe comes from Amy of Minnesota Locavore, a total foodie and committed local food advocate. While I’m not sure how I first discovered her blog, I’m fairly certain we were meant to be friends, what with our shared Wisconsin upbringing, similar affinity for the Twins, and of course, her recipe for rhubarb ketchup…which completely convinced me that this girl gets me. Thanks, Amy, for contributing. I can’t wait to try this simple recipe once the deluge of kindness in the form of food stops coming to our house!
Hello! I’m Amy from Minnesota Locavore and I’m thrilled to be a part of Liz’s “New Mama Meals” series, especially because she and I share the same fondness for all things local food. I think I speak for all of her readers in saying how excited and thrilled about her and Eric’s new arrival. Congratulations! Spring is an especially busy time for me–there’s a garden to plant, the finishing touches on the school year, topped off with birthdays, board meetings, and vacations. It’s also one of the toughest eating seasons for a locavore. Tired of eating what’s left of winter storage, but still weeks away from ripe fruits and veggies. When it’s all said and done, planning local meals in May and early June can be treacherous.
That’s what I love about the recipe I’m sharing today. The ingredients are easy to find from local growers. It’s ready from start to finish in under an hour. And best of all, there’s almost no clean up involved. That’s right. You’ll be off enjoying the springtime weather (and that adorable new arrival!) just as soon as you can crumple and toss the aluminum foil. What New Mama wants to spend time doing dishes anyway?
(recipe inspired by Food Network Magazine, Foil-It 2012 ) (yields 4 servings)
If you're not an asparagus fan or if you'd like to try this recipe in a different season, try experimenting with sliced zucchini and tomatoes, green and red peppers, yellow squash, or eggplant. The foil packets can also be placed on a baking sheet for 20-30 minutes in a conventional oven instead of grilling.
4 boneless, skinless chicken breasts
3 tbsp. olive oil
3 tbsp. lemon juice
1/4 c. chopped fresh parsley
1/2 tbsp. Italian seasoning
salt and pepper
1 pound asparagus
Preheat grill to 400°F or medium-high heat.
Place chicken breasts in a medium bowl with olive oil, lemon juice, parsley, and Italian seasoning. Lightly season with salt and pepper. Toss to evenly coat and set aside.
While chicken is resting, tear off four 12" square sheets of aluminum foil and spray with non-stick cooking spray.
Wash asparagus and trim off any woody stem pieces.
Place one chicken breast on each foil sheet. Divide asparagus equally among four packages and place in an even layer on top of the chicken. Season with additional salt and pepper, if desired.
Fold sides and ends of foil over to form a sealed packet. Tightly crimp edges to allow asparagus to steam properly. Place on the grill chicken side down, for 15-20 minutes or until chicken reaches an internal temperature of 165°F.