Braised Chicken with Baby Vegetables and Peas
Baby turnips have a sweet, mild flavor and tender texture. Choose those that are firm, unblemished, and sweet-smelling.
Freshly shelled green peas are sweet and tender. Look for pods that are crisp, with no blemishes or signs of wilting.
Skillet Chicken with Roasted Potatoes and Carrots
The skillet is used in a few clever ways: Chicken and vegetables get a head start on the stove, finish in the oven, then come out briefly so a simple cream sauce can pick up all the roasted flavors in the pan. Using ingredients that you probably already have, this easy chicken dinner is a great weeknight meal that comes together effortlessly. Roasted carrots add a hearty crunch that's perfect for fall, and the kids won't be complaining about getting their vegetables.
Grilled Jicama, Radishes, Scallions, and Chicken with Asian-Style "Chimichurri"
This piquant herb sauce gets depth from anchovies and brightness from lime juice. To tone down the contrast, start by using less of each and taste and add as you go. If your grill is large enough, you can cook the vegetables and chicken all at once. Serve with a scoop of brown rice, and you're all set.
Chicken with Mustard-White Wine Sauce and Spring Vegetables
The deep, meaty flavor of chicken thighs stands up to its bold pairings, like mustard-white wine sauce and pungent herbs such as thyme in this recipe. This dish pairs early spring produce with cold-weather comfort.
Chicken Breasts Stuffed with Goat Cheese, Caramelized Spring Onions, and Thyme
Chicken Scaloppine with Sugar Snap Pea, Asparagus, and Lemon Salad
Sugar snap peas are crunchy and sweet. Choose plump, crisp pods, and refrigerate up to three days.