Chicken with spring vegetables

• For 4 people
• Preparation time : 45 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Chicken Breast
  • Chicken breast : 4 pieces
  • Salt : 1 teaspoon
  • Black pepper : 1/2 teaspoon
  • Olive oil : 2 tablespoons
• Spring Vegetables
  • Asparagus (trimmed and cut into 2-inch pieces) : 1/2 pound
  • Sugar snap peas (trimmed) : 1/2 pound
  • Baby carrots (peeled and halved lengthwise) : 1/2 pound
  • Garlic (minced) : 3 cloves
  • Lemon (zested and juiced) : 1 piece
  • Fresh thyme (chopped) : 1 tablespoon
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 400°F (200°C).
• Season the chicken breasts with salt and black pepper on both sides.
• Heat olive oil in an oven-safe skillet over medium-high heat.
• Add the chicken breasts to the skillet and cook for 3-4 minutes per side until browned.
• Remove the chicken from the skillet and set aside.
• In the same skillet, add the asparagus, sugar snap peas, and baby carrots.
• Cook the vegetables for 5 minutes until slightly tender.
• Add the minced garlic, lemon zest, lemon juice, fresh thyme, salt, and black pepper to the skillet.
• Stir well to combine the flavors.
• Return the chicken breasts to the skillet, nestling them among the vegetables.
• Transfer the skillet to the preheated oven and bake for 15-20 minutes until the chicken is cooked through and the vegetables are tender.
• Remove from the oven and let it rest for a few minutes before serving.

Tips

• You can use boneless, skinless chicken thighs instead of chicken breasts if you prefer.
• Feel free to add other spring vegetables like green beans or radishes for more variety.

Information

• This chicken with spring vegetables recipe is a great way to enjoy the fresh produce of the season.
• It is a healthy and balanced meal that is packed with flavor.