Ingredients Jump to Instructions ↓

  1. Olive oil cooking spray

  2. 2 bunches asparagus (2 pounds)

  3. Salt and fresh ground black pepper

  4. 1/4 cup slivered almonds

  5. 2 teaspoons olive oil

  6. 1/2 cup chopped onion

  7. 2 cloves garlic , minced

  8. 1 tablespoon sugar

  9. 1 pound cut-up skinless boneless chicken breasts

  10. 1/2 cup fresh lime juice

  11. 1/2 cup rum

  12. 1 teaspoon finely grated lime zest

  13. 1/4 cup chopped fresh mint leaves

  14. 1 cup couscous , cooked according to package directions

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F Coat a large baking sheet with cooking spray .

  2. Arrange asparagus on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 10 minutes. Top the asparagus with almonds and roast 5 more minutes, until fork-tender and almonds are golden brown. Remove from the oven and set aside.

  3. Meanwhile, heat oil in a large skillet over medium heat. Add onion , garlic and sugar and cook 3 minutes, until soft stirring with wooden spoon. Add chicken and saute 3 to 5 minutes, until golden brown on all sides. Add lime juice and carefully, off the heat, add the rum. Return to the heat and add lime zest, salt, pepper and bring to a simmer. Simmer for 3 minutes, until chicken is cooked through, about 12 to 15 minutes. Serve chicken, garnished with mint , over couscous with the almond topped asparagus on the side.


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