Ingredients

  • 1 Tbsp J. Olive Co. Garlic olive oil
  • 3 cups baby potatoes, sliced into ½ inch cubes (small- cut each baby potato into 48 chunks)
  • salt and pepper
  • 1 bunch of asparagus, trimmed and cut into bite-sized pieces
  • ½ a zucchini, cut into bite-sized pieces
  • 1 Tbsp flour
  • 2 large chicken breasts, cut into 1 inch cubes
  • 1 cup chicken stock
  • 2 Tbsp J. Olive Co. Pomegranate balsamic
  • ½ cup feta cheese, crumbled
  • ¼ cup pomegranate arils

Directions

  1. Heat oil in a large pan over medium heat.
  2. Add the potatoes and season with salt and pepper. Cook for 15 minutes, stirring occasionally.
  3. Add the asparagus and zucchini to the pan, give it a stir, cover and cook for 5 minutes, stirring once.
  4. Transfer the potatoes, asparagus and zucchini to a large bowl and sprinkle with flour. Toss to coat and set aside.
  5. Add the chicken to the pan (with additional oil if necessary), and cook for 5-7 minutes until cooked through.
  6. 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.
  7. Sprinkle with pomegranates and feta and serve immediately.

Recipe courtesy of The Pinehurst Olive Oil Co.

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