Chicken Primavera is a classic spring chicken recipe featuring colorful veggies and a light yet creamy yogurt sauce. At just 1 Point a serving, this easy Italian-style protein is perfect for summer nights when you want something quick and refreshing.
This recipe features cooked zucchini, asparagus, leek, and peas, with spinach and tomatoes added at the end of cooking. It’s so juicy and tangy from the sauce, too. Serve it up with some of our Weight Watchers side dishes for a larger meal.
Recipe Overview:
- Serving Size: 1 chicken breast with vegetables
- Number of Servings: 2
- Time to Cook: 30 minutes
- 1 WW Point Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients in Spring Chicken
- 2 chicken breasts, skinless and boneless (about 300 g or 10.5 oz).
- 1 teaspoon of salt (5 g).
- ½ teaspoon of black pepper (2 g).
- 3 cloves of garlic, crushed (about 10 g).
- 1 teaspoon of olive oil (5 ml).
- 1 cup of zucchini, sliced into rounds (about 120 g).
- 2 cups of asparagus, trimmed (about 200 g).
- 1 leek, sliced into thin rounds (about 100 g).
- ½ cup of peas (fresh or frozen) (about 75 g).
- 1 teaspoon of dried oregano (2 g).
- ½ cup of chicken broth (120 ml).
- 1 cup of fresh spinach (about 30 g).
- ½ cup of cherry tomatoes, halved (about 75 g).
- ½ cup of plain yogurt (120 g).
Instructions for making Spring Chicken
- Season and cook the chicken: Season the chicken breasts with salt, pepper, and crushed garlic. Heat 1 teaspoon of olive oil in a large skillet or pot over medium heat. Add the chicken and cook for about 10 minutes, turning occasionally, until golden brown on all sides.
- Add the leek and zucchini: To the same pot, add the sliced leek and zucchini. Cook uncovered for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Incorporate the peas, asparagus, and broth: Add the peas, asparagus, and ½ cup of chicken broth to the pot. Sprinkle in the dried oregano. Cover and cook for another 10 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 75°C) and the broth has almost completely evaporated.
- Finish with spinach, tomatoes, and yogurt: Add the fresh spinach and halved cherry tomatoes to the pot. Stir in ½ cup of plain yogurt, mixing gently to combine it with the remaining broth and create a light, creamy sauce. Cook for an additional 2-3 minutes, just until the spinach wilts and the tomatoes soften slightly.
- Serve immediately: Remove from heat and serve the Spring Chicken hot, ensuring each plate has a chicken breast and a generous portion of the colorful vegetables and sauce.
Tips and Tricks Section for Making Spring Chicken
There are many points in favor of spring-style recipes; they are colorful, flavorful, and can generally be made with few Weight Watchers points. However, if you overcook the vegetables, some of their advantages could turn into disadvantages:
- Don’t overcook the vegetables: Nobody likes soggie veggies! To keep the vegetables crunchy and fresh, add a splash of broth and cook covered over medium-high heat, for about 7 minutes.
- Add plenty of vegetables—colorful, fresh, and of your preference—and if they’re fresh, even better.
- Dairy-free: Add a teaspoon of cornstarch diluted in ¼ cup of water before finishing the cooking in place of the yogurt.
- Enjoy it fresh: While the leftovers are still delicious, the texture of the greens and tomatoes is best when you eat this meal right away.
Related Recipes
Easy Greek chicken salad bowls
Chicken Primavera
A light yet satisfying Chicken and vegetable one-pot meal.
Ingredients
- 2 chicken breasts, skinless and boneless (about 300 g or 10.5 oz).
- 1 teaspoon of salt, 5 g.
- ½ teaspoon of black pepper, 2 g.
- 3 cloves of garlic, crushed (about 10 g).
- 1 teaspoon of olive oil, 5 ml.
- 1 cup of zucchini, sliced into rounds (about 120 g).
- 2 cups of asparagus, trimmed (about 200 g).
- 1 leek, sliced into thin rounds (about 100 g).
- ½ cup of peas, fresh or frozen (about 75 g).
- 1 teaspoon of dried oregano, 2 g.
- ½ cup of chicken broth, 120 ml.
- 1 cup of fresh spinach, about 30 g.
- ½ cup of cherry tomatoes, halved (about 75 g).
- ½ cup of plain yogurt, 120 g.
Instructions
- Season and cook the chicken: Season the chicken breasts with salt, pepper, and crushed garlic. Heat 1 teaspoon of olive oil in a large skillet or pot over medium heat. Add the chicken and cook for about 10 minutes, turning occasionally, until golden brown on all sides.
- Add the leek and zucchini: To the same pot, add the sliced leek and zucchini. Cook uncovered for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Incorporate the peas, asparagus, and broth: Add the peas, asparagus, and ½ cup of chicken broth to the pot. Sprinkle in the dried oregano. Cover and cook for another 10 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 75°C) and the broth has almost completely evaporated.
- Finish with spinach, tomatoes, and yogurt: Add the fresh spinach and halved cherry tomatoes to the pot. Stir in ½ cup of plain yogurt, mixing gently to combine it with the remaining broth and create a light, creamy sauce. Cook for an additional 2-3 minutes, just until the spinach wilts and the tomatoes soften slightly.
- Serve immediately: Remove from heat and serve the Spring Chicken hot, ensuring each plate has a chicken breast and a generous portion of the colorful vegetables and sauce.
Notes
1 Point per serving.
Nutrition
Serving: 696gCalories: 486kcalCarbohydrates: 25gProtein: 73gFat: 10gSaturated Fat: 2gCholesterol: 200mgSodium: 1373mgPotassium: 1729mgFiber: 7.5gSugar: 9gCalcium: 176mgIron: 6.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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