EAT AT JOMAMA’S

Our Menu for the evening was:

Pepperlime Chicken Breast

Sauteed Asparagus

Plain Brown Rice

Pepperlime Chicken:

Ingredients:

• 2 boneless, skinless chicken breasts – butterflied
• 1 T extra virgin olive oil
• 1 green onion, chopped
• 2 cloves garlic
• 1 lime
• salt and pepper

Instructions:

1. heat olive oil in a large skillet over medium heat
2. add onion and garlic in, saute until soft
3. generously salt and pepper one side of chicken
4. place chicken, seasoned side down in skillet
5. generously salt and pepper other side of chicken and squeeze 1/2 lime over chicken, cook about five minutes until golden brown
6. turn chicken over, squeeze lime over chicken, cook until golden brown

Sauteed Asparagus

Ingredients:

• one bunch of asparagus (about 1.5 lbs)
• 1 clove garlic
• 1 green onion
• 1 T extra virgin olive oil
• salt and pepper
• a squeeze of lime juice

Instructions:

1. place olive oil in a medium pan over medium heat
2. add onion and garlic and saute until soft
3. add asparagus, coat with oil, garlic and onions
4. season with salt and pepper, squeeze lime over asparagus
5. saute until bright green and slightly tender, about 10 minutes