Lemon Poppyseed Chicken
A few years ago, I tossed every single Teflon pan from my kitchen. After reading several articles on the worrisome qualities of nonstick cookware. Whether the rumors were true or not, I just didn’t feel good cooking on something that proffered potentially harmful fumes into the air I was breathing, and likewise into the earth on which I was living. Out the window went all the easy to clean saucepans and skillets. I’ve cooked for years on stainless steel and cast iron pans. Don’t even ask how I clean scrambled eggs from such a contraption.
When my darling friend, and food blogging party-thrower extraordinaire (I say this from actual experience. This summer, the sweet thang welcomed our road-weary family into her Atlanta home and showed us every ounce of Southern hospitality one could ever hope for) Patti Davis, mentioned she’d been cooking on BEKA’s Eco-logic pans, I was intrigued. I checked the company out, oogled their products and fell in love.
How could I not instantly adore those gorgeous pans? Not to mention all the company products represent. BEKA is the creator of the world’s first 100% Green Cookware, both in manufacturing and in re-cycling. Chef Eco-Logic 100% is energy efficient, great for cooking with high heat and makes healthy cooking totally realistic, because you need nary a fat or oil with which to cook.
My kitchen is now stocked with BEKA cookware and I can’t believe I ever cooked without non-stick cookware. WHAT WAS I THINKING? Oh yeah. I was thinking of precancerous wart nuggets finding their way into the lungs of my precious babies. Praise and glory! A girl can have her nonstick cookware and health, too. I love the safety and green considerations the BEKA company has made in creating their products. They are truly gorgeous. And the cook up and wash up is like a dream. Sigh. Happy days around these parts now that we’ve got BEKA on our stovetop.
Tonights Slow Carb Diet recipe is fanciful and delicious. Just a sprinkle of poppyseeds and a BEKA grill pan.
Once that chicken is browned, toss in lemon slices and asparagus and you’re nearly done.
A smidgen of fresh spinach, a drizzle of honeyed dressing and you’re good to go.
Really, really good to go.
Lemon Poppyseed Chicken
The flavors of this simple salad are warm and bright. If you're following the Slow Carb Diet plan, leave the honey out of the final dressing. If you need that extra kiss of sweetness, by all means--put it in. Then double it up and delight over all the yum this meal has to offer.
2 chicken breasts, halved
2 tablespoons poppy seeds
1 tablespoon coconut oil
salt & pepper to taste
1 lemon, cut into wedges
1 bunch asparagus, cleaned and cut in half
1/4 cup water
1 tablespoon honey
4-6 cups baby spinach
Salt and pepper the chicken, sprinkle poppyseeds generously on top.
Heat a grill pan on your stovetop over medium heat. Melt a teaspoon of coconut oil in your hot pan. Cook the chicken for 2-3 minutes on one side. Flip and cook just until the center of the chicken is cooked through. Transfer to a plate.
Add the lemon wedges and asparagus to your grill pan. Allow the lemon wedges to brown, then remove them to the plate with the chicken. Toss a quarter cup of water into the grill pan and cook the asparagus until crisp-tender. Transfer the asparagus to a plate.
Add the remaining coconut oil and honey to the grill pan. Whisk gently until mixed with the pan drippings.
To serve: pile the chicken, asparagus, and lemon wedges atop baby spinach. Drizzle the warm honeyed "dressing" over each plate.