This is a one-skillet meal that comes together quickly if you have a cooked chicken breast in the fridge.  A weeknight dinner to celebrate spring’s fresh vegetables.

1 Tablespoon olive oil

3 red potatoes, diced

1 spring onion, white and green parts, sliced thinly

1 clove garlic, minced

1 cooked chicken breast, cubed

1 lb asparagus, snapped into 2-inch lengths

juice of 1/2 lemon

1/2 teaspoon thyme

salt and freshly ground black pepper

Heat olive oil over medium high heat in large skillet (I used nonstick, but a well seasoned cast iron pan would also work.)  Add potatoes and spread into an even layer.  Saute until golden around the edges, about 15 minutes.  Stir in white part of onion and garlic.

While the potatoes are frying, prep the vegetables and chicken breast.

Pour 1/4 cup water into the pan and cover with a loose lid.  Allow potatoes to steam for 5 – 10 minutes until tender.  Add chicken, green part of onion, asparagus, lemon juice, and thyme.  Cover again and steam for 3-5 minutes, until chicken is warm through and asparagus is bright green and toothsome.  Add salt and pepper to taste.