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.

Remixed 1 time

Total time

40 min

Serves

4

dinnerlunchgluten-freesoy-freeherbs

Ingredients

4 servings

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Instructions

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.

Nutrition

Estimated, per serving

calories
320kcal
protein
26g
carbs
18g
fat
14g
fiber
4g

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