Frozen spring vegetables make a quick pan sauce while chicken cooks. The medley of squash, carrots, asparagus, and peppers needs only butter and seasoning to turn into a weeknight dinner on a single skillet.

Serves 2. 25 minutes, 15 at the stove.

About 2480 calories a serving, 236 g protein, 321 g carbohydrate, 65 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until the surface shimmers. Season two 6-ounce chicken breasts with salt and pepper, then place them in the pan and let them sear without moving until the underside is golden, about five minutes.5 min
2. Turn the chicken, then push it to the side. Add the frozen spring vegetables to the empty space and stir to break them apart as they thaw, about three minutes, while the chicken cooks through on the other side.3 min
3. Transfer the chicken to plates. Add 2 tablespoons butter and 2 minced garlic cloves to the pan with the vegetables and stir until the butter foams and the garlic smells fragrant, about one minute. Taste and adjust for salt and pepper.1 min
4. Spoon the vegetables and pan sauce over the chicken and serve at once.

Note Swap the chicken for halibut or shrimp if you prefer. Leftovers keep refrigerated for three days and reheat gently on the stovetop. Serve with crusty bread or rice to catch the sauce.