Lemon Garlic Chicken with Roasted Vegetables
Italian-inspired, lemon-forward skillet with juicy chicken and crisp-touched vegetables. This single-serving dish uses bright lemon, garlic, and savory herbs to create a vibrant, weeknight-friendly meal.
- Prep Time: 10 min
- Cook Time: 25 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 2 medium chicken breast (about 8 oz)
- 2 tablespoon olive oil
- 4 cloves garlic, minced
- 2 1/2 lemon (zested and juiced)
- 2 1/2 cup yellow squash, sliced
- 2 1/2 cup zucchini, sliced
- 2 1/2 cup cherry tomatoes, halved
- 2 1/4 teaspoon dried oregano
- 2 1/4 teaspoon dried thyme
- 2 Salt and pepper to taste
Instructions
- Preheat oven to 425°F. Toss zucchini, squash, and tomatoes with 1 tsp olive oil, salt, pepper, oregano, and thyme; spread on a small sheet pan.
- Season chicken with salt, pepper, and lemon zest. Heat remaining olive oil in a skillet over medium-high; sear chicken 2–3 minutes per side until golden.
- Add garlic to skillet and cook 30 seconds; pour in lemon juice and place the skillet near the vegetables to finish roasting for 15–18 minutes, until chicken is cooked through and vegetables blister slightly.
Chef’s Pro Tips
- Let chicken rest 5 minutes before slicing for juicier meat.
- Use a cast-iron skillet for a better sear and heat retention.
Serving Suggestions
Pair with a light green salad or crusty bread to soak up pan sauce.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently.
Nutritional Estimates
Per serving · 2 servings total
| calories | 320 |
|---|---|
| protein | 35g |
| carbohydrates | 12g |
| fat | 14g |
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