Yogurt Chicken with Asparagus and Baby Peas

Time: 20 mins
Effort: Easy

2 Chicken breasts, skinned & cut into large chunks
2 large shallots thickly sliced
2 garlic cloves, sliced
Approx. 15 fresh green asparagus cut into 2 inch pieces
2 cups frozen baby peas
1 tbsp lemon juice
1 tbsp olive oil
1/4 cup water
salt & lots of fresh ground pepper
1 cup plain yogurt

In a medium sized skillet, on medium heat, saute garlic and shallots in olive oil until transparent. Add chicken and saute until lightly browned on all sides. Add asparagus strips, lemon juice, salt, lots of fresh ground pepper and water. Stir and simmer on low with cover on, until the chicken is well cooked and the asparagus is tender. Add the peas, stir again and simmer for another 2-3 minutes. At the last minute before serving, mix in the yogurt so that everything is well coated. (I served it with Paprika Quinoa and parsley for garnish).