Prep Time: 10 minutes
Cooking time: 23 minutes
1 lb. asparagus
3 oranges
4 Tbs. olive oil
1 Tbs. minced chives
4 5-oz. boneless, skinless chicken breasts
4 cups mixed salad greens
1. Heat over to 500°. Cut asparagus diagonally into 2 in. pieces, toss with 1 Tbs. of the oil, ¼ tsp. salt, and ¼ tsp. ground black pepper in a roasting pan. Bake until lightly browned, 8 to 10 minutes, turning once.
2. Peel and segment 2 of the oranges; set aside. Juice the remaining orange and whisk together juice, 2 Tbs. of the oil, ¼ tsp. salt, and 1/8 tsp. ground black pepper; stir in chives.
3. Sprinkle chicken with ½ tsp. salt and ¼ tsp ground black pepper. Cook in the remaining 1 Tbs oil in a large skillet over medium-high heat until browned on both sides, 5 minutes. Reduce heat to low, cover skillet, and cook chicken until cooked through, 8 more minute.
4. Combine asparagus, greens, and orange segments and toss with half the orange juice mixture. Divide among 4 serving plates, top with sliced chicken breasts, and drizzle with remaining orange juice mixture. Makes 4 servings.
