Lunch: Skillet Chicken and Spring Vegetables

Recipe by Marian Cooper Cairns Fresh spring vegetables are an easy (and healthy!) way to upgrade the classic chicken dinner.

This recipe includes fertility superfoods such as:

Chicken Breast, Lemon, Asparagus

Health and fertility benefits of Skillet Chicken and Spring Vegetables

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. We don't have any research on Asparagus as a fertility food yet. Please leave your review below if you are able to provide details about asparagus.

Ingredients

4 boneless, skinless chicken breasts
kosher salt
Freshly ground black pepper
3 tbsp. cold unsalted butter
1 large shallot
1/3 c. dry white wine
1 1/2 c. snow peas
1 1/2 c. sugar snap peas
1 1/2 c. sliced asparagus spears
1 clove garlic
1 tbsp. chopped fresh tarragon
2 tsp. lemon zest

Instructions

Season chicken with 1 1/4 teaspoons salt and 3/4 teaspoon pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook until deep golden brown, 4 to 6 minutes. Turn, reduce heat to medium, and cook until the internal temperature reaches 165 degrees F, 6 to 8 minutes. Remove to a plate.
Increase heat to medium-high. Add shallot to skillet and cook until softened, about 1 minute. Stir in wine and cook, scraping brown bits from bottom of skillet, until reduced by three-quarters, 1 to 2 minutes. Stir in both peas and asparagus and sauté until just tender, 2 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Fold in tarragon and remaining 2 tablespoons butter. Season with salt and pepper.
Serve sprinkled with lemon zest.

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