Best Dinner: Asparagus Fries, Bombay Chicken & Smashed Pesto Potatoes
25 mins prepServes 2
This dinner features crispy asparagus fries inspired by a restaurant favorite, flavorful chicken marinated in Bombay Bitchin' Sauce, and savory smashed potatoes with pesto. It's a satisfying and healthy meal for any night.
For the Asparagus Fries: Coat asparagus in egg wash, then in flour (such as Bob's Red Mill gluten-free baking flour). Put it back in the egg wash and then coat thoroughly in breadcrumbs. Air fry the asparagus for about 10 minutes at 400 degrees F, or bake for 15-20 minutes at 400 degrees F. Serve with ranch for dipping.
For the Bombay Chicken: Marinate chicken in Bombay Bitchin' Sauce, the juice from one lemon, 3 minced cloves of garlic, and 1 tablespoon of honey. Cook the marinated chicken on a cast iron pan for about 5 minutes on each side, or until cooked through.
For the Smashed Pesto Potatoes: Microwave potatoes for 6 minutes or until they are soft. Then, smash them with the bottom of a cup. Lather the smashed potatoes in pesto and broil until they are crispy.
