Description
A light, fresh, and flavorful dinner perfect for spring evenings, featuring seasonal vegetables, grilled chicken, and a zesty lemon herb sauce.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lemon (zested and juiced)
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 cup asparagus, trimmed and chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup peas (fresh or frozen)
- 1/4 cup grated Parmesan cheese
- 1 tbsp butter
- 1/4 cup chicken broth
Instructions
- Preheat grill or grill pan to medium-high heat.
- Season chicken breasts with olive oil, salt, and pepper.
- Grill chicken for 5-6 minutes per side, or until fully cooked and juices run clear.
- While chicken is cooking, heat butter in a skillet over medium heat.
- Add garlic and sauté for 1 minute until fragrant.
- Add asparagus, peas, and cherry tomatoes to the skillet and cook for 5-7 minutes.
- Pour in chicken broth and lemon juice, simmer for 2 minutes.
- Stir in lemon zest and chopped parsley.
- Slice grilled chicken and serve over the sautéed vegetables.
- Sprinkle with Parmesan cheese before serving.
Notes
- Substitute grilled tofu for a vegetarian version.
- Add quinoa or couscous to make it a complete meal.
- Use fresh spring vegetables for best flavor and texture.
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg