Herb-Marinated Chicken with Spring Vegetables & White Beans

Ingredient Spotlight. Our Milanese Gremolata Infused Olive Oil carries lemon zest, garlic, and parsley in every drop — it does double duty as the marinade fat and the sauté oil, so the herbal note runs through the whole plate. A splash of our Sicilian Lemon White Balsamic Vinegar brightens the marinade with clean, sunny acidity.

Ingredients

• 2 lbs boneless, skinless chicken breast, cut into bite-size pieces
• 6 Tbsp Milanese Gremolata Infused Olive Oil, divided
• 4 Tbsp Sicilian Lemon White Balsamic Vinegar
• 1 Tbsp each dried basil and dried oregano · salt and pepper
• 1 red onion, sliced · 2 cups baby bella mushrooms, sliced · 2 cups asparagus, cut into 1-inch pieces
• 2 cups cannellini beans, rinsed · 1 cup cherry tomatoes, halved · 1 cup yellow tomatoes, halved
• 2 cups marinated artichokes
• ¼ cup Pepitas, for finishing

Instructions

1. Marinate the chicken in 4 Tbsp of the Gremolata oil, the Sicilian Lemon balsamic, dried herbs, salt, and pepper — 30 minutes on the counter, or overnight in the fridge.
2. Sauté the onion, mushrooms, and asparagus in the remaining 2 Tbsp oil, 5–8 minutes, until just tender. Set aside.
3. In the same pan, sauté the chicken over medium heat until cooked through and lightly golden.
4. Toss everything together with the beans, tomatoes, and artichokes. Taste and adjust with a little more oil, balsamic, salt, and pepper.
5. Finish with a raw drizzle of Gremolata oil and a scatter of toasted pepitas for crunch.

Chef's Notes

• If your artichokes come in a jar, pour a little of that marinade right in — free flavor.
• Serving it cold? Add the pepitas at the very end so they stay crisp.

Make It Yours

• Toss the leftovers with warm orzo and a splash more Sicilian Lemon White Balsamic Vinegar for a fast spring pasta salad.

Allergens: contains tree/seed elements (pepitas); artichoke marinades may contain sulfites.

One marinade, three dinners — come find your new weeknight oil at the shop.