Cooking with Kimmi - Lemon Herb Spring Chicken & Greens

Featured supplement: Great Lakes Collagen Peptides
(Perfect for sneaking extra skin, hair, joint, and gut support into everyday meals — dissolves invisibly into sauces and dressings.)

 Ingredients (Serves 2)

For the Chicken

• 2 chicken breasts

• 1 tbsp olive oil

• 1 tsp garlic powder

• ½ tsp smoked paprika

• Salt & pepper

• Zest of ½ lemon

For the Spring Greens

• 1 cup asparagus, chopped into 3–4 cm pieces

• 1 cup broccolini, chopped

• 1 handful snow peas

• 1 cup spinach

• 1 tbsp olive oil

• Pinch of salt

For the Lemon–Collagen Dressing

• Juice of 1 lemon

• 1 tbsp olive oil

• 1 tsp honey

• 1 tsp Dijon mustard

• 1 scoop Great Lakes Collagen Peptides

• 1 tbsp chopped parsley or dill

• Salt & pepper to taste

🍽 Instructions

1. Cook the Chicken

1. Rub chicken breasts with olive oil, garlic powder, paprika, lemon zest, salt, and pepper.

2. Pan-sear over medium heat for 5–6 minutes each side, or until golden and cooked through.

3. Let rest 5 minutes, then slice.

2. Cook the Spring Greens

1. Heat olive oil in a pan over medium-high.

2. Add asparagus and broccolini; cook 2–3 minutes.

3. Add snow peas and cook 1 more minute.

4. Turn off heat and stir through spinach so it softens gently.

3. Make the Collagen Dressing

1. Whisk lemon juice, olive oil, honey, mustard, salt, and pepper.

2. Add 1 scoop collagenand whisk again until fully dissolved.

3. Stir through fresh herbs.

4. Assemble

• Plate the warm spring greens.

• Top with sliced chicken.

• Drizzle generously with the lemon–collagen dressing.