Herb Marinated Chicken with Spring Vegetables and White Beans

Serves

8-10

Prep Time

30 Minutes

Cook Time

15 Minutes

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This herb-infused chicken dish can be enjoyed hot from the pan, at room temperature or chilled a day or two after cooking. Its great all on its own, tossed over some salad, or tossed together with some pasta for a quick spring pasta salad.

I chose these spring vegetables since they are in season, but feel free to switch it up based on what’s available locally to you. Seasonal food is fresher, tastier and more nutritious. Seasonal fruits and vegetables produced on local farms are often fresher, as they do not require long distances for transport. Also, unlike out of season produce which is harvested early to be shipped and distributed to your local retail store, crops picked at their peak of ripeness are also better tasting, full of flavor and contain more nutrients.

This dish came into fruition when I made food for a private event that I was hosting for over 20 people. I did not have a ton of time and I needed to make some of the food a day or two beforehand. I was able to chop up my vegetables and marinade the chicken nights before and stored it all in the refrigerator until I was ready to make everything. This is also a great option if you’ll be cooking at the end of a busy day or right after work. Another perk is this dish tasted even better on day two and three and was so easy to make, serve and held together nicely.

Enjoy eating and serving this super simple and delicious dish!

Products used: Milanese Gremolata Olive Oil & Sicilian Lemon Balsamic, Milanese Gremolata Olive Oil, Sicilian Lemon Balsamic Vinegar

Ingredients

6 tablespoons SOOC Milanese Gremolata Olive Oil (more if needed)
4 tablespoons SOOC Sicilian Lemon Balsamic Vinegar (more if needed)
1 red onion, sliced
2 pounds skinless, boneless chicken breasts
1 tablespoon dried basil
1 tablespoon dried oregano
2 cups baby bella mushrooms, sliced
2 cups asparagus, trimmed and cut into 1 inch pieces
2 cups cannellini beans, rinsed and drained
1 cup red cherry tomatoes, sliced in ½
1 cup yellow tomatoes, sliced in ½
2 cups marinated artichokes (If using a jar of artichokes dump the marinade right into the dish for more flavor.)
Salt and pepper

Directions

1. Chop chicken into bite size pieces and marinade the chicken in 4 tablespoons olive oil, 4 tablespoons balsamic vinegar, 1 tablespoon dried basil, 1 tablespoon dried oregano, salt and pepper. If you can marinade overnight or for at least 30 minutes before cooking in a large bowl.

2. While the chicken is marinating prepare all your vegetables. Sauté the onion, mushrooms and asparagus in the remainder of the olive oil for 5-8 minutes. Set aside and sauté the chicken in the same pan over medium heat until it is cooked through.

3. Assemble the chicken with the onion, mushrooms, asparagus, cannellini beans, tomatoes and artichokes. Mix all together and serve hot or cold. If needed add more olive oil, balsamic vinegar, salt and pepper to taste.