Mojito Chicken and Roasted Asparagus with Almonds

Ingredients

• 2 pounds asparagus 
• 1 pound cut-up chicken breasts boneless skinless
• 1 cup couscous cooked
• 0.3 cup mint leaves fresh chopped
• 2 cloves garlic minced
• 4 servings salt and ground pepper fresh black
• 0.5 cup juice of lime fresh
• 1 teaspoon lime zest finely grated
• 2 teaspoons olive oil 
• 0.5 cup onion chopped
• 0.5 cup rum 
• 0.3 cup slivered almonds 
• 1 tablespoon sugar 

Equipment

• frying pan
• baking sheet
• oven
• wooden spoon

Directions

1. Preheat oven to 400 degrees F
2. Coat a large baking sheet with cooking spray.
3. 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.
4. Remove from the oven and set aside.
5. Meanwhile, heat oil in a large skillet over medium heat.
6. Add onion, garlic and sugar and cook 3 minutes, until soft stirring with wooden spoon.
7. Add chicken and saute 3 to 5 minutes, until golden brown on all sides.
8. 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.
9. Serve chicken, garnished with mint, over couscous with the almond topped asparagus on the side.