Pan-Seared Chicken with Pea and Mint Sauté

A light and fresh spring dinner featuring pan-seared chicken breasts topped with a vibrant sauce of fresh peas, mint, and lemon.

Cuisine: Mediterranean

Category: Chicken

Prep: 10 minutes. Cook: 10 minutes.

Serves 2.

Ingredients

• 2, boneless and skinless, about 6 oz each chicken breasts
• 2 tbsp olive oil
• 2 cloves, minced garlic
• 1/4 cup, chopped fresh mint
• 1 cup, fresh or frozen peas
• 1/2, juiced lemon
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Season 2 boneless, skinless chicken breasts (each about 6 oz) with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes per side until golden brown and cooked through (internal temperature 165°F), then transfer to a plate and let rest.
3. Step 3: In the same skillet, add 2 minced garlic cloves and cook for 30 seconds until fragrant. Add 1 cup peas and cook for 2 minutes until tender.
4. Step 4: Stir in 1/4 cup chopped fresh mint and 1/2 lemon juice, cooking for 1 minute until the mint wilts and the sauce thickens slightly.
5. Step 5: Slice the chicken and serve over the pea and mint sauce.