Spring Chicken Sauté,
Excellent!Instructions
Heat large skillet over medium-high heat and season chicken with salt and pepper. Add 01 T olive oil and when oil is hot, add chicken to pan. Cook chicken for about 03 to 04 minutes per side, until cooked through.While chicken is cooking, mix together yogurt, herbs de provence, 01 t olive oil and a little salt and pepper to taste. Set aside.
Remove chicken from pan and set aside. Add another teaspoon of olive oil to pan if it's dry. Add leeks to pan and cook for 1 minute. Add asparagus and peas and cook for about 5 minutes, stirring occasionally and until vegetables are tender. Season with salt and pepper.
Divide yogurt mixture onto 4 plates and slightly spread yogurt over plate. Top with chicken and ¼ of the vegetable mix.
Ingredients
- 01 ½ lbs thinly sliced chicken breast
- 01 c greek yogurt
- 02 t herbs de provence
- 01 T + 01 to 02 t olive oil
- ¾ lb asparagus, trimmed, cut into 1" pieces (about 02 to 03 c)
- 01 medium leek, thinly sliced (about 01 c)
- 01 c peas (I used frozen)
- Salt & pepper
Notes
From Emily Dingmann of A Nutritionist Eats, recipe. If you don't have herbs de provence, Italian seasoning can also be used.
