Recipe: Lemon Chicken With Spring Vegetables

A super simple one pot meal that can easily can made ahead of time. Serve with your favorite carb filled side (rice, noodles, mash potatoes, couscous, farro, etc.) or with a big salad.

Lemon Chicken
Serves 4
  1. 4 chicken thighs
  2. 1 large tablespoon mustard
  3. 2 lemons, juiced
  4. 1/2 lb asparagus, shaved or cut in to 2" half spears
  5. 5 carrots, cut in to thick strips
  6. 1 cup cherry tomatoes, halved
  7. 8oz white wine
  8. 1 cup shelled peas
  9. oil, salt, pepper, dill
  1. In a large bottom dutch oven or pot, heat oil and once heated add the chicken, mustard, salt, pepper and a 3/4 of the lemon juice.
  2. Cook the chicken quickly on both side, 2-3 minutes until it begins to brown.
  3. Add the asparagus and carrots and cook for about 8-10 minutes. Flip the chicken once during this.
  4. Next add the carrots and tomatoes and wine cooking for about another 10 more minutes.
  5. Add in the peas, season to taste and cook, flip the chicken and finish cooking for 3-5 minutes.
Adapted from Sofie's Pantry
Adapted from Sofie's Pantry
Mab Made Food

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