Herbed Chicken with Spring Vegetable Medley

Instructions

1. Pat the skinless chicken breast dry with paper towels.
2. Season the chicken breast on both sides with salt, black pepper, and half the fresh thyme leaves.
3. Heat half the olive oil and half the unsalted butter in a nonstick skillet over medium heat.
4. Place the chicken breast in the skillet and cook for 5-6 minutes on one side without moving it.
5. Flip the chicken breast and cook for another 5-6 minutes until cooked through and golden brown.
6. Remove the chicken from the skillet and cover loosely with foil to rest.
7. Add the remaining olive oil and butter to the same skillet and heat over medium heat.
8. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
9. Add the sliced carrot and trimmed asparagus spears to the skillet and cook for 3 minutes, stirring occasionally.
10. Add the fresh green peas and cook for another 2 minutes until vegetables are tender but still crisp.
11. Stir in the remaining fresh thyme leaves, chopped parsley, and fresh lemon juice.
12. Season the vegetable medley with salt and black pepper to taste.
13. Serve the rested chicken breast on a plate with the spring vegetable medley alongside.