Chicken and Asparagus Skillet with New Potatoes
A quick and flavorful skillet meal featuring tender chicken, fresh asparagus, and spinach, served alongside roasted new potatoes. A perfect spring lunch.
Ingredients
- Chicken Breast200 g
- Spinach75 g
- Garlic1 clove
- Olive Oil10 ml
- Salt0 to taste
- Black Pepper0 to taste
- Small Potatoes150 g
- Asparagus100 g
- Dried Herbs0.5 tsp
Instructions
- 1Step 1
1. Wash and halve the small potatoes. Place them in a pot with water, bring to a boil, and cook for 8-10 minutes until tender. Drain.
- 2Step 2
2. While potatoes cook, dice the chicken breast into 1-inch pieces. Mince the garlic. Trim the woody ends off the asparagus and cut into 1-inch pieces.
- 3Step 3
3. Heat 10ml of olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes until browned and cooked through. Remove chicken from skillet and set aside.
- 4Step 4
4. Add the remaining 10ml of olive oil to the skillet. Add minced garlic, asparagus, and cooked potatoes. Sauté for 3-5 minutes until asparagus is tender-crisp.
- 5Step 5
5. Add spinach and cooked chicken back to the skillet. Season with dried herbs, salt, and black pepper. Stir until spinach wilts, about 1-2 minutes.
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