Quick Mediterranean Chicken with Vegetables
Ingredients
- 3-4 Chicken breasts, sliced horizontally to make thinner (should be 1/4 -1/2 inch thick after slicing)
- 10-15 fresh basil leaves, chopped
- 1 pint cherry tomatoes
- 1/2 small lemon
- 1 TBSP capers
- 5-7 small radishes, sliced
- 12 stalks asparagus
- 12-15 mini mozzarella balls
- Crumbled Feta cheese for topping
- black olives (optional)
Instructions
- Salt and pepper both sides of the cut chicken breast cutlets.
- Heat 3-4 tablespoons olive oil over medium heat in a large skillet.
- Cook chicken for 3-5 minutes per side until chicken is no longer pink inside when you cut it open.
- Set chicken aside.
- Add 1 - 2 more tablespoons olive oil to skillet.
- Add asparagus, radishes, and 1/4 teaspoon salt to skillet and cook for 3 - 4 minutes.
- Squeeze in the juice of 1/2 of a lemon.
- Ass 1 tablespoon capers.
- Cook for a few more minutes and then turn off heat.
- Immediately add cherry tomatoes to the mix after heat is off and continue to toss the vegetables together for a minute or so.
- Add cooked chicken back in and add mozzarella cheese. Toss to coat.
- Place on dish to serve and add crumbled feta cheese on top.
- Serve and enjoy!
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