Greek Chicken Skillet with Asparagus

🧂 Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 6-ounce boneless skinless chicken breasts
• 2 tablespoons herbs de provence

  or Italian seasoning
• salt and pepper

  to taste
• 1 small red onion

  thinly sliced
• 2 cloves garlic

  minced or pressed
• 1 cup chicken broth
• 1 lb medium asparagus

  sliced 1/4 inch thick on diagonal
• 1 cup peas

  fresh or frozen
• 2 tablespoons fresh lemon juice
• 1/2 cup pitted Greek olives

  your favorite variety

Instructions

• 1 Pat the chicken breasts dry and season on both sides with herbs de Provence (or
  Italian seasoning), salt, and pepper to taste.
• 2 In a large skillet, heat oil and butter over medium-high heat. Cook the chicken
  until golden and seared on one side; 4 to 6 minutes. Flip the chicken and add
  onions and garlic; cook, stirring occassionally for about 3 minutes.
• 3 Add the broth to the skillet and bring to a simmer; scraping up any brown bits
  until the liquid is slightly reduced and the chicken is cooked through; about 6
  to 8 minutes more, depending on the size of the breasts.
• 4 Three minutes before the chicken is done, add the asparagus and peas to the
  skillet and cook, stirring occasionally, until crisp tender.
• 5 To serve, remove from the heat and stir in the dill, Greek yogurt, lemon juice,
  and olives. Top with feta before serving.

Nutrition Info