Description
A bright spring recipe featuring fresh vegetables and protein, perfect for quick and elegant meals.
Ingredients
- 1 pound protein (chicken breast, salmon, or firm tofu)
- 2 cups mixed spring vegetables (asparagus tips, peas, baby carrots)
- 1 small shallot, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 cup low-sodium chicken or vegetable broth
- 1/4 cup plain Greek yogurt or 2 tbsp cream
- Zest and juice of 1 lemon
- Salt and black pepper to taste
- Fresh herbs (parsley, dill, or chives)
Instructions
- Preheat a skillet over medium heat.
- Season protein lightly with salt and pepper.
- Add oil to the pan and sear protein for 2–3 minutes per side until golden.
- Remove and let rest briefly.
- In the same pan, add the shallot and garlic; sauté until fragrant, about 1 minute.
- Add vegetables and cook for 3–5 minutes, stirring.
- Pour in broth and simmer for 2–3 minutes.
- Return protein to the pan and spoon sauce over it.
- Stir in yogurt or cream off the heat to avoid curdling.
- Add lemon zest and juice, mixing well.
- Finish with chopped herbs and taste for seasoning.
- Let the dish rest for one minute before serving.
Notes
For optimal results, maintain medium heat and be careful not to rush the final sauce step. Prep ingredients the night before to speed up cooking.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Sautéing
- Cuisine: Contemporary American