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Spring Chicken and Veggies

A quick and easy spring dish featuring chicken and vibrant seasonal vegetables, perfect for a nutritious dinner any night of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Chicken Breasts Lean protein; can substitute with turkey or tofu.
  • 1 bunch Asparagus Fresh; substitute with green beans if needed.
  • 1 cup Cherry Tomatoes Can use sun-dried tomatoes if fresh are unavailable.
  • 3 cloves Garlic Minsed garlic can be used as a shortcut.
  • 2 tablespoons Olive Oil Use extra virgin for rich flavor or avocado oil for high heat.
  • to taste Salt and Pepper Essential for seasoning; consider adding dried herbs.
  • 1 tablespoon Lemon Juice Fresh preferred, bottled works in a pinch.

Method
 

Preparation
  1. Rinse and chop the asparagus into bite-sized pieces.
  2. Halve the cherry tomatoes and mince the garlic.
Cooking
  1. In a large skillet over medium heat, add a splash of olive oil.
  2. Season the chicken breasts with salt and pepper, then add them to the skillet. Sear for about 6-7 minutes per side until cooked through. Remove the chicken and set aside.
  3. In the same skillet, add a bit more olive oil if necessary. Toss in the garlic, then asparagus and tomatoes. Sauté for about 5 minutes, or until the asparagus is tender-crisp.
  4. Return the chicken to the skillet, squeeze in some fresh lemon juice, and toss everything together for about a minute to combine flavors.
Serving
  1. Plate up your chicken and vegetable mix, ensuring you drench it in those lovely juices before serving.

Notes

This dish is delicious on its own but can be served over rice or quinoa. Add crusty bread for sopping up juices or pair with a simple green salad.