One Pan Garlic Chicken Primavera

Ingredients

• 1 tbsp olive oil (or avocado oil)
• 0.875 lb boneless chicken breasts (sliced thin (1/2” thick); range 0.75-1 lb)
• 2 tsp sea salt (divided)
• 0.5 lb zucchini (sliced)
• 0.5 lb asparagus (chopped)
• 0.75 cup cherry tomatoes
• 2.5 garlic cloves (minced; range 2-3 cloves)
• 1 tsp fresh cracked pepper
• 1 tsp dried oregano
• 0.5 cup frozen peas
• 1 cup heavy cream
• 0.75 cup chicken broth (or vegetable broth)
• 2 handfuls spinach
• parmesan cheese (grated, for topping; or pecorino romano)

Steps

1. 1

   Heat 1 tablespoon of olive or avocado oil in a large cast iron or nonstick pan over medium-high heat.

2. 2

   Season the sliced chicken breasts with 1 teaspoon of sea salt.

3. 3

   Sear the chicken in the hot pan until golden and cooked through, about 5 minutes per side. Remove the chicken from the pan and set aside.

4. 4

   Add the sliced zucchini and chopped asparagus to the same pan and sauté for 2-3 minutes.

5. 5

   Add the cherry tomatoes, minced garlic, remaining 1 teaspoon of salt, cracked pepper, dried oregano, and frozen peas to the pan. Stir to combine.

6. 6

   Pour in the cream and broth. Bring the mixture to a light boil, then reduce heat and simmer for 5 minutes to allow the sauce to thicken.

7. 7

   Stir in the two handfuls of spinach and cook just until wilted.

8. 8

   Add the cooked chicken back to the pan and top with grated parmesan or pecorino romano cheese, if desired.

Notes

Serve with rice or crusty bread to round out the meal and soak up the sauce.

Nutrition per serving

• main
• dinner
• one-pan
• chicken
• spring
• high-protein
• seared