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Moist and Tender Chicken Thigh Saute With Mushrooms and Asparagus

What do I like best about this meal? I can make it in one skillet, have a meal complete with protein and lots of colorful veggies, and it’s low in calories and Weight Watchers points. Who wouldn’t like that?


24 ounces boneless, skinless chicken thighs
2 mediums onions , chopped
1 medium red bell (capsicum) peppers, chopped
2 cups mushroom , sliced
2 cups asparagus, sliced into 2″ pieces
2 tablespoons olive oil
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon basil
6 tablespoons balsamic vinegar
1/2 medium lemon, juiced
1 tablespoon parsley, chopped
1 clove garlic, minced
6 tablespoons parmesan cheese , shredded
1 teaspoon sugar,
salt and pepper to taste


1. Heat oil in nonstick skillet over medium heat. Add onions, peppers, garlic and sugar. Saute for 5 minutes until starting to brown and tender.
2. Add chicken, asparagus, mushrooms, oregano, thyme, basil, and vinegar. Cover and cook another 15 minutes.
3. Add lemon and parsley and cook another 5 minutes until chicken is cooked through.
4. Serve sprinkled with Parmesan cheese.
Credit: Foodista

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