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Spring Chicken Sauté with Yogurt and Vegetables Recipe

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  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Low Fat

Description

This Spring Chicken Sauté is a vibrant and healthy dish featuring tender, thinly sliced chicken breast cooked to perfection in a skillet, accompanied by fresh spring vegetables like asparagus, leeks, and peas. The creamy herbed Greek yogurt sauce adds a bright, tangy flavor that complements the sautéed ingredients beautifully. Ready in just 25 minutes, this easy-to-make meal is perfect for a quick weeknight dinner or a light lunch.

Ingredients

Chicken

  • 1 1/2 lbs. thinly sliced chicken breast (or pound it thin yourself)
  • 1 tsp. salt, divided
  • 1/4 tsp. pepper, divided

Sauce

  • 1 cup plain Greek yogurt
  • 2 tsp. herbs de Provence
  • 1 Tbsp. + 1-2 tsp. olive oil, divided

Vegetables

  • 3/4 pound asparagus, trimmed and cut into 1-inch pieces (about 2-3 cups)
  • 1 medium leek, thinly sliced (about 1 cup)
  • 1 cup peas (frozen work well)

Instructions

  1. Season and Cook the Chicken: Season the chicken with 1/2 teaspoon salt and 1/8 teaspoon pepper. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. When the oil is hot, add the chicken and cook for about 3–4 minutes on each side until fully cooked through and golden brown.
  2. Prepare the Yogurt Sauce: While the chicken cooks, in a bowl stir together the Greek yogurt, herbs de Provence, 1 teaspoon olive oil, and a pinch of salt and pepper. Set this flavorful sauce aside.
  3. Sauté the Vegetables: Remove the cooked chicken from the pan and set aside. If the pan looks dry, add another teaspoon of olive oil. Add the sliced leeks and cook for 1 minute until slightly softened. Then add the asparagus and peas and continue cooking for about 5 minutes, stirring occasionally, until the vegetables are tender but still crisp. Season with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper.
  4. Assemble and Serve: Spread the prepared yogurt sauce evenly across 4 plates. Top each with one-quarter of the cooked chicken and a portion of the sautéed vegetables. Serve immediately for a fresh, healthy meal.

Notes

  • You can pound your chicken breasts thin if not pre-sliced for even cooking.
  • Frozen peas work well and save prep time.
  • Adjust seasoning to taste, especially salt and pepper.
  • Use fresh herbs de Provence for the best flavor.
  • Leeks should be thoroughly cleaned to avoid grit.
  • Cooking time may vary slightly depending on stove and pan.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: French-inspired

Find it online: https://sarabaking.com/spring-chicken-saute-with-yogurt-and-vegetables-recipe/