Healthy Balsamic Chicken Skillet with Pomegranates and Feta

• Meat

  • 2 Chicken breasts, large

• Produce

  • 1 bunch Asparagus
  • 3 cups Baby potatoes
  • 1/4 cup Pomegranate arils
  • 1/2 Zucchini

• Canned Goods

  • 1 cup Chicken stock

• Condiments

  • 2 tbsp Balsamic vinegar

• Baking & Spices

  • 1 tbsp Flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Feta cheese

Found on sweetpeasandsaffron.com

Ingredients

• 1 tablespoon olive oil
• 3 cups baby potatoes, sliced into ½ inch cubes (small- cut each baby potato into 4-8 chunks)
• salt and pepper
• 1 bunch of asparagus, trimmed and cut into bite-sized pieces
• ½ a zucchini, cut into bite-sized pieces
• 1 tablespoon flour
• 2 large chicken breasts, cut into 1 inch cubes
• 1 cup chicken stock
• 2 tablespoons balsamic vinegar
• ½ cup feta cheese, crumbled
• ¼ cup pomegranate arils

Directions

• Heat oil in a large pan over medium heat.
• Add the potatoes and season with salt and pepper. Cook for 15 minutes, stirring occasionally.
• Add the asparagus and zucchini to the pan, give it a stir, cover and cook for 5 minutes, stirring once.
• Transfer the potatoes, asparagus and zucchini to a large bowl and sprinkle with flour. Toss to coat and set aside.
• Add the chicken to the pan (with additional oil if necessary), and cook for 5-7 minutes until cooked through.
• Return the veggies to the pan along with the chicken stock and balsamic vinegar. Cook, stirring occasionally, for 3-5 minutes, until sauce simmers and thickens slightly.
• Sprinkle with pomegranates and feta and serve immediately.

Nutrition