Ingredients:

  • 3 cups (450g) rotisserie chicken, shredded or cubed
  • 1 lb (450g) asparagus, woody ends trimmed
  • 1 cup (150g) cherry tomatoes
  • 3 cloves (15g) garlic, minced
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (1g) red pepper flakes
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter foams. Add the asparagus and cherry tomatoes. Sauté for 4-6 minutes without stirring too often, until the tomatoes begin to blister and the asparagus develops charred, golden edges. Remove vegetables from the pan and set aside.
  2. In the same skillet, add the remaining tablespoon of butter. Toss in the cubed rotisserie chicken. Sear for 3-5 minutes, stirring occasionally, until the chicken develops a mahogany-colored crust.
  3. Lower the heat to medium. Stir in the minced garlic, dried oregano, and red pepper flakes. Cook for 60 seconds until the garlic is fragrant. Return the vegetables to the pan, drizzle with fresh lemon juice, and toss for 1 minute until the glaze is velvety.