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

AuthorMab

Yields4 Servings

Ingredients
 4 chicken thighs
 1 tbsp mustard
 2 lemons, juiced
 ½ lb asparagus, shaved or cut in to 2" half spears
 5 carrots, cut into strips
 1 cup cherry tomatoes
 8 oz white wine
 1 cup peas
 oil, salt, pepper, dill

Directions
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

Ingredients

Ingredients
 4 chicken thighs
 1 tbsp mustard
 2 lemons, juiced
 ½ lb asparagus, shaved or cut in to 2" half spears
 5 carrots, cut into strips
 1 cup cherry tomatoes
 8 oz white wine
 1 cup peas
 oil, salt, pepper, dill

Directions

Directions
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.

Lemon Chicken

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