CHICKEN ASPARAGUS and MASHED POTATOES with YELLOW ACHIOTE RICE!

Another chicken dinner right? Yes, but the important factor here is to try to make it somewhat different each time that you make it. Anything, it could be the seasoning or the sides or even the presentation. Trust me, you can do it!
 
Category:  Entrée  
Approx. Prep and Cook Time:   30 Minutes
Approximate Cost:    $11.65 or $3.89 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 3
 
Ingredients
1 pk. about a pound of tenders (approx. 9 pieces) ($5.00)
1 tbsp. Lemon Pepper seasoning (.10)
¼ c. Angie’s Basting olive oil ($1.50)
Sea salt to taste for boiling the potatoes (0)
3 large russet or Idaho potatoes (.75)
1 lb. fresh asparagus ($3.00)
1 avocado ($1.30)
 
Directions
First, make some yellow Achióte rice. You know how, smile. Set aside.
Rinse, peel and cut the potatoes in cubes for quicker cooking. Add the to a saucepan with enough salted water to cover them and cook until tender. Set aside.
 
Remove the potatoes from the saucepan, keep the water and in the same water, blanch the asparagus briefly until bright green.
 
Clean, pat dry and season the chicken tenders with 1 tbsp. Lemon Pepper seasoning and 2 tbsp. of my basting olive oil. Refrigerate until ready to use.
 
At this time, blanch the asparagus and while that happens, mash the potatoes adding enough basting olive oil to make them softer. Remember that my basting olive oil have rosemary, garlic and bay leaves, so you don’t need to add anything else, smile.
Time to put it all together, sauté the chicken tenders, slice the avocado and boom, dinner is ready. Start plating.
 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi