Seared Chicken Breast With Spring Vegetables Recipe

Recipe By Slurrp

This seared chicken breast with spring vegetables is a delicious and healthy dish that showcases the fresh flavors of the season. The chicken breast is perfectly seared to lock in the juices and paired with a medley of vibrant spring vegetables, including asparagus, peas, and carrots. The dish is finished with a light and flavorful sauce made from lemon juice, garlic, and herbs. It's a simple yet elegant meal that is sure to impress.

4.7
18 Rating -
Rate
Non Vegdiet
40minstotal
40m.total
Seared Chicken Breast With Spring Vegetables
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ingredients serve

Ingredients for Seared Chicken Breast With Spring Vegetables Recipe

  • 1/4 Chicken Breast
  • As required Salt And Pepper, To Taste
  • 1/4 tablespoon Olive Oil
  • 1/2 inch Cup Asparagus, Trimmed And Cut Into
  • 1/4 cup Peas
  • 1/4 cup Carrots, Sliced
  • 1/2 tablespoon Lemon Juice
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 tablespoon Fresh Herbs, Chopped

Directions: Seared Chicken Breast With Spring Vegetables Recipe

Cooking Directions

  • STEP 1.Season the chicken breast with salt and pepper.
  • STEP 2.Heat a skillet over medium-high heat and add olive oil.
  • STEP 3.Add the chicken breast to the skillet and cook for 6-8 minutes per side, or until cooked through.
  • STEP 4.Remove the chicken from the skillet and set aside.
  • STEP 5.In the same skillet, add the asparagus, peas, and carrots.
  • STEP 6.Cook the vegetables for 4-5 minutes, or until tender-crisp.
  • STEP 7.Meanwhile, in a small bowl, whisk together lemon juice, garlic, and herbs.
  • STEP 8.Pour the sauce over the vegetables and toss to coat.
  • STEP 9.Slice the chicken breast and serve with the spring vegetables.

Cooking Tips

  • Make sure to pat the chicken breast dry before seasoning to ensure a good sear.
  • Feel free to add other spring vegetables like snap peas or baby spinach.
  • For extra flavor, you can marinate the chicken breast in the lemon juice mixture for 30 minutes before cooking.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, gently warm the chicken and vegetables in a skillet over low heat.
  • Serve the seared chicken breast with spring vegetables as a main course for a light and healthy dinner.
Nutrition
value
291
calories per serving
8 g Fat28 g Protein16 g Carbs3 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    28g
  • Carbs
    16g
  • Fiber
    3g

MacroNutrients

  • Carbs
    16g
  • Protein
    28g
  • Fiber
    3g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    38mg
  • Iron
    1mg
  • Vitamin A
    62mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    37mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    32mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    53mg
  • Manganese
    < 1mg
  • Phosphorus
    195mg
  • Selenium
    22mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp