Yields: 4 servings
Prep Time: 0 hours 10 mins
Cook Time: 0 hours 10 mins
Total Time: 0 hours 20 mins
2 navel oranges
2 tbsp. extra-virgin olive oil
4 5-oz boneless, skinless chicken breasts
Kosher salt and pepper
2 cloves garlic, thinly sliced
1/2 c. low-sodium chicken broth or water
1 lb. asparagus, cut into 2-inch pieces
1/2 c. peas (fresh or frozen)
1 tbsp. fresh lemon juice
2 tbsp. chopped fresh dill
- Juice 1 orange (about 1/4 cup juice). Cut peel and white pith from remaining orange, then thinly slice into rounds.
- Heat oil in a large skillet on medium-high. Season chicken with 1/4 tsp each salt and pepper and cook until golden brown on one side, 4 minutes. Turn chicken, reduce heat to medium, add garlic and cook, stirring garlic,1 minute.
- Add orange juice and cook 1 minute, then add broth and bring to a simmer. Add asparagus and peas and cook, covered, until vegetables are tender, 2 to 3 minutes. Fold in orange slices, lemon juice, and dill.