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Spring Chicken Sauté

Emily Dingmann
  • 20 minutes
  • Serves 4

INGREDIENTS

1 1/2

lbs Chicken breast

3

asparagus, trimmed and cut into 1" pieces (about 2-3 cups)

2 tsp

Herbs de provence

1

Leek, thinly sliced (about 1 cup), medium

1 cup

Peas

1/4 tsp

Pepper

1 tsp

Salt

1 1/3 tbsp

Olive oil

1 cup

Greek yogurt, plain

1 person Recommend This Recipe