Spring Chicken Sauté is a healthy chicken dinner that’s on the table in 20 minutes and happens to be gluten-free and low in carbs!
Meal requirements seem to shift and change depending on what life brings, don’t they? Our meals are looking low-carb these days.
I haven’t talked about it here yet, but a few weeks ago I was diagnosed with gestational diabetes. It came as quite a shock to me, and it’s definitely been an adjustment. I go from feeling fine and dealing with it to feeling defeated after following the carb recommendations but still having high glucose readings. We pushed the carbs down even lower, but I may still need to start taking insulin at night because my morning fasting numbers are high. That feels slightly devastating to me, but when my therapist asked why, I really didn’t have a good answer. And that lack of an answer is helping me come to terms with it and realize that going on insulin is not something to be devastated about.
I bring this up not so that you feel bad for me, or to imply that I’m dealing with this horrible issue, but instead, to be honest that it’s something I’m struggling with. As someone who is really against “diets,” having to go on one feels really counterintuitive. I eat mindfully – meaning that I listen to my body, eat what I crave and most importantly, never feel guilty about something that I’ve eaten. If I want a bagel, I eat a bagel. Then I move on. So to me, it’s less about cutting carbs and more about having to shift to a dieting mindset. It took me a long time to reach a place of balance – no dieting, no guilt – and I don’t want to lose that.
But through this all, I’m trying to focus on the good things, because while I’m certainly having my pity party moments, I’m still grateful for so much. Like, that this will (hopefully) all be over very, very soon. That this baby is healthy. AND that low-carb food CAN be delicious.
Just like this 20 minute chicken dinner. 🙂 This meal is ever-so-slightly fancy, without requiring any fancy ingredients or skills in the kitchen. WHAT?! The elements are all easy and basic (my fave!), but the swoosh of yogurt on the plate gives this meal a fancy factor.
Let me break it down.
Quickly sauté chicken. The thinly pounded chicken breasts keep cooking time under 10 minutes. Stir seasoning into yogurt while the chicken cooks. Quickly sauté the vegetables. We’re using spring produce stars like leeks, asparagus, and peas. Done. That’s it!
It’s the kind of meal that doesn’t feel like it’s missing carbs, which for me right now, is the best kind. And if you don’t need to watch your carbs, I’d add a cooked grain like quinoa or a crusty slice of baguette!Print
- 1 1/2 pounds thinly sliced chicken breast (or you can pound it thin yourself!)
- 1 cup greek yogurt
- 2 teaspoons herbs de provence
- 1 Tablespoon + 1-2 teaspoons olive oil
- 3/4 pound asparagus, trimmed and cut into 1″ pieces (about 2-3 cups)
- 1 medium leek, thinly sliced (about 1 cup)
- 1 cup peas (I used frozen)
- salt & pepper
- Heat large skillet over medium-high heat and season chicken with salt and pepper.
- Add 1 Tablespoon olive oil and when oil is hot, add chicken to pan.
- Cook chicken for about 3-4 minutes per side, until cooked through.
- While chicken is cooking, mix together yogurt, herbs de provence, 1 teaspoon olive oil and a little salt and pepper to taste. Set aside.
- Remove chicken from pan and set aside. Add another teaspoon of olive oil to pan if it’s dry.
- Add leeks to pan and cook for 1 minute.
- Add asparagus and peas and cook for about 5 minutes, stirring occasionally and until vegetables are tender.
- Season with salt and pepper.
- Divide yogurt mixture onto 4 plates and slightly spread yogurt over plate.
- Top with chicken and 1/4 of the vegetable mix.
If you don’t have herbs de provence, Italian seasoning can also be used.
- Serving Size: 1/4 of recipe
- Calories: 431
- Sugar: 6 grams
- Sodium: 297 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 62 g
- Cholesterol: 152 mg