I have not been good at getting a variety of veggies incorporated into our meals either. To accompany the chicken, I made a veggie saute of asparagus, yellow squash, and red potatoes.
Both turned out great! I made a couple modifications to the chicken recipe: I added some white wine to deglaze the pan, and I didn't have fresh tarragon so I used a teaspoon of dried tarragon instead. From start to finish, it took 30 minutes.
2 cloves garlic
Baby red potatoes, diced
Asparagus, cut into 1 inch pieces
Yellow squash, sliced
- Heat olive oil in frying pan. Add garlic and potatoes and saute over medium heat for 10-15 minutes or until tender.
- Add asparagus and squash. Sprinkle with salt and pepper and saute for 3 minutes.