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Herb Chicken De Provence with Leek Onion Medley and Braised Asparagus and Brussel Sprouts

Herb Chicken De Provence with Leek Onion Medley and Braised Asparagus and Brussel Sprouts

Herb Chicken De Provence with Leek Onion Medley and Braised Asparagus and Brussel Sprouts

Ingredients you’ll need per serving:

4 oz. boneless skinless chicken breast

2 Brussel sprouts-cut lengthwise

2 Asparagus spears-cut lengthwise

2 tbsp. fresh chopped shallot

1/4 cup fresh chopped leek

1 clove fresh minced garlic

2 tbsp. apple cider vinegar

1-2 tbsp. or to taste Herbs De Provence-savory, basil, thyme, crushed rosemary,
basil, fennel

1/8 tsp. Paprika

1/2 cup water-or more if needed

kosher salt and pepper to taste

How to prepare:

Pan sear chicken breast in non-stick skillet with all seasonings until done. Remove from pan. Splash rice wine vinegar and water into pan to deglaze. Add garlic, shallot, and leek and simmer until al dente. Remove from pan. Place asparagus
and brussel sprouts face down and sear. Add a splash of water to help steam vegetables. Let vegetables absorb moisture and finish searing to a golden brown. Slice chicken. Serve with the leek onion medley and vegetables

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