After last week’s chili, I decided that this week’s recipe should one using seasonal ingredients. And nothing screams more spring than asparagus. It is one of my favorite ingredients to cook and to eat, especially in omelets or when cooked together with chicken and parmesan, one of my mothers signature dishes.For this dish, Jamie suggests combining chicken with lentils and asparagus for a healthy and fulfilling dinner. The recipe makes enough for 4 servings, which means there was enough food for a dinner and next day’s lunch for two. This is the case with most of the recipes in Jamie’s 15 minute meals and I love how easier meal planning is this way.
Lentil soup is my go-to dinner when time is limited and I still want to eat something healthy. I am very used to cooking lentils from scratch, so when it came to this recipe I didn’t want to use the canned (?) version that Jamie suggests, even though this meant that this dish would take way more than 15 minutes from start to finish.
When it comes to cooking chicken fast, cutting it to pieces and cooking it with just a little bit of oil in a pan is the way to go. Turns out though that I like it more, if I roast my chicken breasts in the oven, let them sit for a couple of minutes and then cut them to pieces. It certainly take more time to cook them this way, but if I ever make this recipe again, I will cook the chicken this way instead.
My favorite part of this dish was the asparagus, maybe because it was the first one I had this spring, or maybe because I really like it.
However, I was not very impressed with this dish. Overall, it felt very healthy and light, but I’d rather have my lentil soup and my roasted chicken in separate dishes rather than the same one. Will I make this again? Probably not!
ps. I’ve decided to include a link to the recipes if I am able to find them anywhere online, so from now on you’ll be able to check them out and maybe make them if you like.