Chicken Breasts With Microgreens And Peas

Juicy chicken breasts infused with lemon and garlic pair beautifully with tender peas, vibrant peppers, and delicate microgreens for a fresh, spring-inspired dish.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

2 tablespoons salted butter

8 cloves garlic, minced

6 boneless, skinless chicken breast halves (6 to 8 ounces each)

1 tablespoon onion powder

1 teaspoon salt

1 cup fresh lemon juice

1 lemon, halved; optional

1½ cups fresh English peas

1 red bell pepper, cut into strips

5 ounces fresh microgreens

Directions

Melt butter in a large skillet over medium heat. Add garlic and cook until softened. Add chicken breasts. Sprinkle with onion powder and salt. Brown chicken on all sides. Add lemon juice to skillet. Cook, covered, for 20 minutes more or until chicken is no longer pink. Transfer chicken to a cutting board; keep warm.
If desired, add lemon halves, cut sides down, to skillet and cook until browned.
Meanwhile, cook peas and pepper strips in a medium saucepan in a small amount of boiling water for 1 minute. Drain.
To serve, slice chicken and transfer to a serving platter. Add peas, pepper strips, microgreens and, if desired, lemon halves.

Chicken Breasts With Microgreens And Peas

Recipe Information

Ingredients

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Chicken Breasts With Microgreens And Peas

Recipe Information

Ingredients

Directions

More Recipes

Related Categories