Quick and Easy Chicken with Asparagus

    40 min

    The combination of chicken, asparagus and roasted red peppers makes this dish a winner. It's super quick and easy to make and will be welcomed any day of the week.

    546 people made this

    Serves: 4 

    • 120ml chicken stock
    • 450g chicken breast fillets
    • Salt and pepper to taste
    • 225g fresh asparagus, trimmed and chopped into 5cm pieces
    • 200g roasted red peppers, drained and chopped
    • 1 clove garlic, finely chopped
    • 1 plum tomato, chopped
    • 1 teaspoon balsamic vinegar or to taste
    • 60g mozzarella, grated

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat the stock in a large frying pan over medium-high heat. Season the chicken with salt and pepper and place in the frying pan. Cook for 15 minutes, until chicken is almost done.
    2. Place the asparagus, red peppers and garlic in the frying pan. Continue cooking for 10 minutes or until the juices run clear and asparagus is tender. Place tomatoes in frying pan during the last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella to serve.

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    Reviews in English (395)


    Excellent as well as very easy and quick to make. I didn't have any roasted red peppers, so I just used fresh and it was still excellent. Quick, easy, very tasty and healthy to boot - what more could you ask? Will definitely make this again! Edited to add: Have now made this with fresh peppers and roasted red peppers - no discernable difference in taste. Might as well use fresh - it's cheaper!  -  31 Mar 2006  (Review from Allrecipes US | Canada)


    This was an interesting method for cooking chicken as I'm used to sauteeing it in either butter or olive oil. I thought I'd try this route for healthy cooking but the broth evaporated before the chicken was fully cooked so I ended up adding butter & olive oil after about 10 minutes. Although not how the original recipe intended, it turned out really good. If you don't have roasted red pepper on hand, you can just put it over a gas burner flame or grill it on a BBQ, black scorch marks and all, then peel, seed, and chop it up. It worked out great that way. When I added the vegetables, I covered the pan to keep the chicken moist. Total cook time was more like 10 minutes for 3 big chicken breasts plus 8 minutes more after adding the veggies. I think next time I might saute the chicken in olive oil, deglaze the pan with broth and then add the veggies chicken for last 10 minutes. The balsamic ties the strong flavor of the vegetables together with the chicken nicely.  -  12 Apr 2008  (Review from Allrecipes US | Canada)


    EXCELLENT! EXCELLENT! I am on the South Beach Diet Phase 1 and I reaaly enjoyed this recipe! The 1/2 cup of chicken broth had evaporated when it was time to add the veggies, so I added more. It made a good sauce for the chicken. I double the vinegar and it gave it a little "kick". Since I didn't have any low fat cheese, I skipped it. I will prepare this often but will make sure that I have the low fat cheese on hand in the future. My husband loved it as well. He said "It's a keeper."  -  22 Jan 2006  (Review from Allrecipes US | Canada)