Winter. I’ve had enough. Unfortunately, we’ve got quite a lot of cold weather left to endure, but that doesn’t mean I can’t pretend spring is here! I’m wearing bright colors, looking for vitamin D where I can (mostly a bottle of vitamins) and packing as many fresh vegetables into my diet as possible – that’s where this recipe for chicken with spring vegetables comes into play.
I love this chicken dish so much. I love all the fresh veggies and the hint of tang from the mustard and most of all? I love how quickly this comes together!
I served the chicken over rice (not included in the calorie count, by the way), but it would be delicious with any grain, or even some mashed or roasted potatoes. The flavors are bright but not too intense, so this dish is very kid friendly – my kids ate it up, except for the artichoke hearts – which I happily claimed from their plates. YUM!
Inspired by Eating Well