Pan-Seared Chicken with Lemon-Herb Pan Sauce and Asparagus

Rinse 1 cup of uncooked jasmine rice under cold water. In a small pot, combine the rinsed rice, 1.25 cups of water, and a pinch of salt. Bring to a boil over high heat, then cover, reduce heat to low, and cook undisturbed for 15 minutes. Remove from the heat and let steam, covered, for 5 minutes before fluffing with a fork.

Preheat the oven to 400°F (200°C) for the kid-friendly chicken nuggets. Cut the 0.5 lb of raw chicken breast into bite-sized nugget pieces. Set up two shallow bowls: beat 1 egg in the first bowl, and mix 0.5 cup of panko breadcrumbs with a pinch of salt and pepper in the second bowl. Dip each chicken piece into the egg, then coat thoroughly in the breadcrumbs. Place the nuggets on a baking sheet greased with cooking spray and bake for 15 to 18 minutes until golden brown and cooked to an internal temperature of 165°F.

While the rice and nuggets cook, prepare the main ingredients. Pat dry the 3 lb of raw boneless skinless chicken breasts with paper towels. Season both sides of the chicken breasts generously with 1 tsp of salt and 0.5 tsp of black pepper. Wash 1 lb of fresh asparagus and snap off the tough, woody ends. Finely mince 1 shallot and 3 cloves of garlic. Chop 1 tbsp of fresh rosemary and 1 tbsp of fresh thyme. Zest and juice 1 lemon to obtain 1 tsp of zest and 2 tbsp of juice.

Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Working in batches if necessary to avoid crowding the pan, add the 3 lb of seasoned chicken breasts. Sear for 6 to 7 minutes on the first side without moving them to build a deep, golden-brown crust (fond). Flip the chicken and cook for another 5 to 6 minutes until the internal temperature reaches 165°F. Transfer all cooked chicken to a plate and tent loosely with foil to rest.

In the same skillet over medium-high heat, add 1 tbsp of olive oil. Add the snapped asparagus to the pan. Cook, tossing occasionally, for 5 to 6 minutes until the asparagus is blistered and tender-crisp. Season with a pinch of salt and pepper, then transfer the asparagus to a serving platter.

Turn the skillet heat down to medium. Add 1 tbsp of unsalted butter to the pan. Add the minced shallot and garlic, sautéing for 1 to 2 minutes until soft and fragrant, using a wooden spoon to scrape up the browned chicken bits (fond) from the bottom of the pan. Sprinkle in 1 tbsp of all-purpose flour and cook, stirring constantly, for 30 seconds.

Slowly pour in 1 cup of low-sodium chicken broth, 2 tbsp of lemon juice, 1 tsp of lemon zest, and the chopped rosemary and thyme. Bring the mixture to a simmer, stirring constantly, and let it reduce by half (about 3 to 4 minutes). Turn off the heat and whisk in the remaining 3 tbsp of cold unsalted butter, one tablespoon at a time, to create a glossy, emulsified pan sauce. Season with salt and pepper to taste.

Slice 1.5 lb of the rested, pan-seared chicken breasts. Plate the sliced chicken alongside the steamed jasmine rice and blistered asparagus, spooning the warm lemon-herb pan sauce generously over the chicken. Serve the baked chicken nuggets on the side for a kid-friendly option.

Allow the remaining 1.5 lb of cooked chicken breasts to cool completely. Place them in an airtight container and store in the refrigerator to be used for the Day 4 chowder.