Heat 2 Tbsp olive oil in large skillet over medium-high heat.
Season 4 small boneless, skinless chicken breasts (5 ounces each) with salt and pepper and cook until golden brown on one side, 4 minutes. Flip, reduce heat to medium and saute 2 thinly sliced cloves of garlic for 1 minute.
Add 1/4 cup orange juice; cook 1 minute.
Add 1/2 cup low-sodium chicken broth and bring to simmer.
Add 8 ounces fresh asparagus cut into 2-inch pieces and 4 ounces of raw, fresh snow peas; cook, covered, until tender, about 5 minutes.
Fold in orange slices, 1 Tbsp fresh lemon juice and 2 Tbsp chopped fresh dill.
Serve with fresh fruit cup and rice pilaf found under “side dishes” on this site.
If peas and asparagus are not on hand, I use fresh vegetables in my vegetable crisper-like sweet mini peppers and mushrooms.
If you prefer a thicker sauce, add flour or cornstarch.
©Copyright. June 2016. Linda Leier Thomason
All Rights Reserved.