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Light yet satisfying chicken primavera on a serving platter with fresh tomatoes, bread slices, and a glass of water on the side.
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Chicken Primavera

A light yet satisfying Chicken and vegetable one-pot meal.
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Keyword: Chicken Primavera
Servings: 2

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: 696g | Calories: 486kcal | Carbohydrates: 25g | Protein: 73g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 200mg | Sodium: 1373mg | Potassium: 1729mg | Fiber: 7.5g | Sugar: 9g | Calcium: 176mg | Iron: 6.7mg