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Cookin' Time with H-E-B: Chili Lime Grilled Chicken Breast, Jalapeno Ranch Asparagus and more!

HOUSTON – H-E-B Chef Trisha teaches KPRC viewers how to make delicious oil-based dips and sauces in the latest Cookin' Time with H-E-B installment. 

Chili Lime Grilled Chicken Breast
Prep Time: 5 minutes
Cook Time: 15-20 minutes
Serves: 4

  • 4 boneless skinless chicken breasts
  • ¼ cup lime juice
  • ¼ cup Ottavio Olive Oil
  • 1 Tbsp. Adams Reserve Kicked Up Chicken Rub

• Mix oil, juice and seasoning in a large sealable plastic bag.
• Add chicken and marinate from 2 hrs up to 1 day.
• Grill chicken, over med-high heat, 7-10 minutes per side, or until internal temperature reaches 165*, and juices run clear when fork tested.
• Discard marinade when you cook the chicken.

Jalapeno Ranch Asparagus
Prep Time: no time
Cook Time: 10-15 minutes
Serves: 4-6

  • 1 bunch asparagus, rough ends trimmed
  • 2 Tbsp. Ottavio Extra Virgin Olive Oil
  • ¾ tsp. Adams Reserve Jalapeno Ranch Rub

• Preheat oven to 425*/(grill to medium high heat).
• Bake/(grill in a tinfoil pouch) asparagus approximately 10 minutes or until they begin to wilt.
• Pull off heat and serve drizzled with oil and dusted with rub!

Parmesan Roasted Cauliflower with Truffle Zest
Prep Time: 2 minutes
Cook Time: 25 minutes
Serves: 4

  • 1 head cauliflower, cut into ¼” segments
  • 2 Tbsp. Ottavio Extra Virgin Olive Oil
  • 1 tsp. Sabatino Tartufi Truffle Zest
  • ½ cup shredded parmesan cheese

• Preheat oven to 425*. Line a pan with parchment or tin foil.
• Arrange cauliflower segments in a single layer and drizzle with oil.
• Roast approximately 10 minutes per side.
• Sprinkle with zest and parmesan and return to oven for 5 minutes.

Spanish Romesco Sauce - Yields: about 2 ½ cups sauce

  • 1 jar Cosi Com’e Semi Dried Tomatoes in oil
  • 1 large red bell pepper, quartered
  • 12 cloves garlic
  • 1 pinch sea salt
  • 1 pinch red pepper flake
  • ½ cup croutons
  • ½ cup roasted whole almonds
  • ½ cup red wine vinegar
  • ½ tsp. Spanish or smoked paprika
  • 2/3 cup Ottavio Olive Oil