Description
A fresh and flavorful spring dinner featuring seasonal vegetables, herbs, and a light yet satisfying main dish perfect for warmer evenings.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh peas (or frozen)
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken breasts with salt and pepper.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Add chicken and sear for 3 minutes on each side.
- Transfer the skillet to the oven and roast for 15 minutes or until chicken is fully cooked.
- While chicken cooks, steam asparagus and peas for 3–4 minutes until tender but crisp.
- In a large bowl, toss steamed vegetables with cherry tomatoes, garlic, lemon juice, and lemon zest.
- Remove chicken from the oven, slice, and place on top of the mixed vegetables.
- Garnish with parsley and Parmesan cheese before serving.
Notes
- Use tofu or tempeh instead of chicken for a vegetarian option.
- Add a side of quinoa or couscous for extra heartiness.
- Use whatever fresh vegetables are in season for variety.
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 85mg