Herbed Chicken with Roasted Carrots, Cucumber Salad, and Summer Squash
A bright, pan-seared chicken dinner with tangy cucumber-salad and tender-roasted carrots and squash. This lunch-friendly, pantry-friendly plate balances savory chicken with crisp veggies, herb notes, and a light lemon-dill finish.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 2 small boneless skinless chicken thighs (or 4 chicken breasts)
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ 1/2 tsp paprika
- ½ 1/2 tsp kosher salt
- ½ 1/4 tsp black pepper
- 1 cups baby carrots, peeled
- ½ medium yellow squash, sliced into half-moons
- ½ medium cucumber, sliced into thin rounds
- ½ 1/4 cup red onion, thinly sliced
- 1 tbsp lemon juice
- ½ tbsp fresh dill, chopped
- ½ tbsp fresh parsley, chopped
- ½ tsp honey (optional)
- ½ 1/4 cup feta cheese, crumbled (optional)
Instructions
- Season chicken with garlic powder, oregano, thyme, paprika, salt, and pepper; let rest 5 minutes.
- Roast carrots and squash: toss with 1 tbsp olive oil, salt, and pepper; bake at 425°F (220°C) for 15–20 minutes until tender and lightly browned.
- Meanwhile, heat remaining olive oil in a skillet over medium-high; sear chicken 4–5 minutes per side until golden and cooked through.
- Mix cucumber, red onion, lemon juice, dill, and parsley in a bowl; season lightly with salt and a touch of honey if desired.
- Plate chicken with roasted vegetables and cucumber salad; finish with feta if using and a squeeze of lemon.
Chef’s Pro Tips
- Pound chicken thighs to even thickness for uniform cooking.
- Add a splash of lemon zest to the cucumber salad for extra brightness.
- Use a hot skillet to sear the chicken quickly for a crisp crust.
Serving Suggestions
Serve with crusty bread or quinoa to complete the plate and a light white wine if desired.
Storage Instructions
Store leftovers in a sealed container in the fridge for up to 3 days. Reheat gently to avoid drying the chicken.
Nutritional Estimates
Per serving · 2 servings total
| calories | 320 |
|---|---|
| protein | 26 |
| carbs | 18 |
| fat | 14 |
| fiber | 4 |
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