Classic chicken primavera doesn’t need a ton of cream or Points to hit the spot. It’s proof that you can still have pasta nights without wrecking your Weight Watchers goals. Loaded with veggies and lean protein, it checks the comfort food box without dragging you into nap territory. Plus, it’s the kind of meal that feels fancier than it is—quick enough for a Tuesday, good enough for guests. Honestly, this is what balance looks like when your plate’s doing the heavy lifting.
Get The Recipe Here: Classic Chicken Primavera
Ingredients in Spring Chicken
2 skinless, boneless chicken breasts (about 300 g), 1 teaspoon salt (5 g), ½ teaspoon black pepper (2 g), 3 crushed garlic cloves (10 g), 1 teaspoon olive oil (5 ml), 1 cup sliced zucchini (120 g), 2 cups trimmed asparagus (200 g), 1 thinly sliced leek (100 g), ½ cup peas (75 g), 1 teaspoon dried oregano (2 g), ½ cup chicken broth (120 ml), 1 cup fresh spinach (30 g), ½ cup halved cherry tomatoes (75 g), and ½ cup plain yogurt (120 g).
Cook the Chicken
Season chicken breasts with salt, pepper, and crushed garlic. Heat olive oil in a large skillet over medium heat and cook chicken for about 10 minutes, turning occasionally until golden brown on all sides.
Sauté Leeks and Zucchini
Add sliced leek and zucchini to the skillet. Cook uncovered for about 5 minutes, stirring occasionally until they begin to soften.
Simmer with Broth and Veggies
Add peas, asparagus, ½ cup chicken broth, and dried oregano. Cover and cook for 10 minutes, or until the chicken reaches 165°F and the broth is nearly absorbed.
Add Spinach, Tomatoes, and Yogurt
Stir in fresh spinach, halved cherry tomatoes, and ½ cup plain yogurt. Cook for 2–3 minutes until spinach wilts and tomatoes soften.
Plate and Serve
Remove from heat and serve hot, placing one chicken breast and a generous scoop of vegetables and sauce on each plate.
Substitutions and Variations for Making Spring Chicken
This dish is flexible enough to accommodate various swaps based on your preferences or pantry. Instead of chicken thighs, you can use chicken breasts or even bone-in pieces for a heartier meal—just adjust the cooking time accordingly. Swap out spring vegetables like asparagus and peas with green beans, zucchini, or baby spinach depending on what’s fresh and in season. If you’re looking for a creamier sauce, add a splash of heavy cream or a spoonful of crème fraîche at the end. For a citrusy note, mix in some lemon zest or a squeeze of fresh lemon juice before serving. And for a dairy-free option, replace any butter with olive oil and skip the cream-based additions.
Tips and Tricks for Making Spring Chicken
To keep this dish light and flavorful, avoid overcooking the vegetables—nobody wants a soggy mess! Cover and cook them with a splash of broth over medium-high heat for just about 7 minutes to preserve their crispness. Use a variety of colorful, fresh vegetables for the best texture and taste—whatever’s in season works great. If you’re avoiding dairy, swap the yogurt for a teaspoon of cornstarch mixed with ¼ cup of water to keep the sauce creamy. And while leftovers are still tasty, this dish is at its best when served immediately, especially for the greens and tomatoes.To keep this dish light and flavorful, avoid overcooking the vegetables—nobody wants a soggy mess! Cover and cook them with a splash of broth over medium-high heat for just about 7 minutes to preserve their crispness. Use a variety of colorful, fresh vegetables for the best texture and taste—whatever’s in season works great. If you’re avoiding dairy, swap the yogurt for a teaspoon of cornstarch mixed with ¼ cup of water to keep the sauce creamy. And while leftovers are still tasty, this dish is at its best when served immediately, especially for the greens and tomatoes.
Get The Recipe Here: Classic Chicken Primavera
