Description
This Spring Chicken and Broccoli with Peas and Dill is a light, herbaceous dish full of seasonal greens and bright flavors. Tender chicken is paired with crisp broccoli and sweet peas, then finished with fresh dill and lemon for a simple, satisfying springtime dinner.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cups broccoli florets
- 1 cup green peas (fresh or frozen)
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp chopped fresh dill
- Salt and pepper to taste
- Optional: red pepper flakes for a hint of heat
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until golden and cooked through, about 6–8 minutes. Remove and set aside.
- In the same skillet, add butter and garlic. Sauté for 30 seconds until fragrant.
- Add broccoli and chicken broth. Cover and steam for 3–4 minutes until broccoli is bright green and tender-crisp.
- Stir in peas and return chicken to the skillet. Cook another 2–3 minutes until peas are warmed through.
- Add lemon juice, zest, and dill. Toss everything to coat and heat through.
- Taste and adjust seasoning. Serve warm with rice, quinoa, or crusty bread.
Notes
- Add a splash of cream or a sprinkle of feta for extra richness.
- Works great as meal prep—flavors deepen over time.
- Swap dill for parsley or tarragon if desired.
Nutrition
- Calories: ~310
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 85mg
