Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil ((divided))
  • 3 cups baby potatoes ((quartered))
  • salt and pepper
  • 1 bunch asparagus ((trimmed and cut into bite-sized pieces))
  • 1/2 zucchini ((cut into bite-sized pieces))
  • 1 tablespoon arrowroot starch ((corn starch or all purpose flour may be used))
  • 1 lb boneless skinless chicken breast ((roughly 2 large chicken breasts; cut into 1 inch cubes))
  • 1 cup chicken stock
  • 1/4 cup balsamic vinegar
  • 1/4 teaspoon salt
  • 1/2 cup feta cheese (crumbled)
  • 1/4 cup pomegranate arils

Instruction

  • Heat 1 tablespoon of oil in a large pan over medium heat.
  • Add the potatoes and season with salt and pepper. Cover and cook, stirring occasionally, until fork tender (roughly 15 minutes).
  • Add the asparagus and zucchini to the pan, give it a stir, cover and cook for 5 minutes, stirring once.
  • Transfer the potatoes, asparagus and zucchini to a large bowl and sprinkle with arrowroot starch. Toss to coat and set aside.
  • Add the chicken to the pan with the remaining 1 tablespoon of olive oil, and cook for 7-10 minutes, until cooked through.
  • Return the veggies to the pan along with the chicken stock, balsamic vinegar and salt. Cook, stirring occasionally, for 3-5 minutes, until sauce bubbles and thickens.
  • Sprinkle with pomegranates and feta and serve immediately.