Description
This spring chicken sauté with asparagus, leeks, and peas comes together in just 25 minutes. Delicious, fresh, and easy!
Ingredients
- 1 1/2 lbs. thinly sliced chicken breast (or you can pound it thin yourself!)
- 1 tsp. salt, divided
- 1/4 tsp. pepper, divided
- 1 cup plain greek yogurt
- 2 tsp. herbs de provence
- 1 Tbsp. + 1-2 tsp. olive oil
- 3/4 pound asparagus, trimmed and cut into 1" pieces (about 2-3 cups)
- 1 medium leek, thinly sliced (about 1 cup)
- 1 cup peas (frozen work well!)
Instructions
- Season the chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper. Heat a large skillet over medium-high heat, then add 1 tablespoon olive oil. When the oil is hot, add the chicken and cook for about 3–4 minutes per side, until cooked through.
- While the chicken cooks, stir together the yogurt, herbes de Provence, 1 teaspoon olive oil, and a pinch of salt and pepper. Set aside.
- Remove the chicken from the pan and set it aside. Add another teaspoon of olive oil if the pan looks dry. Add the leeks and cook for 1 minute, then add the asparagus and peas and cook for about 5 minutes, stirring occasionally, until the vegetables are tender. Season with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper.
- Spread the yogurt mixture across 4 plates, then top with the chicken and one-quarter of the vegetables.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Keep the yogurt sauce separate if possible – it holds best on its own.
Ingredients: If you can’t find herbes de Provence, Italian seasoning is a reliable swap and uses the same quantity. The recipe is very flexible with produce. Snap peas, zucchini, baby spinach, green beans, or broccolini all work well. The key is cutting everything into similar-sized pieces so it cooks evenly in those quick 5 minutes. Add more delicate greens (like spinach) in the last minute so they don’t overcook.
Prep ahead: Mix the yogurt sauce up to a day ahead and refrigerate. You can also trim and cut the asparagus and slice the leek the night before, so everything is ready to go when you get home.
Tools: A meat mallet makes quick work of pounding chicken to even thickness, which is the key technique in this recipe. If you don’t have one, a heavy skillet works fine.
Serve with: This is a complete meal as written, but it’s especially good alongside quinoa, crusty bread, or a simple arugula salad.