Chicken in a Garden
Transform your weeknight dinner with "Chicken in a Garden," a vibrant one-pan meal bursting with fresh, wholesome flavors! This healthy recipe features tender, golden-seared chicken breasts nestled among a rainbow of garden-fresh vegetables—juicy cherry tomatoes, crisp zucchini, sweet baby carrots, and delicate baby spinach—all simmered in a fragrant garlic and thyme-infused chicken broth. A splash of lemon juice at the end adds a zesty brightness that ties the dish together. Ready in just 45 minutes, this colorful and nourishing dish is a perfect balance of simplicity and elegance, making it ideal for a quick family dinner or an easy yet impressive meal for guests. Serve it with crusty bread to soak up the flavorful broth or enjoy as is for a light, low-carb option. Keywords: chicken in a garden, healthy one-pan meal, chicken and vegetables recipe, quick weeknight dinner, fresh garden ingredients.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 pieces garlic cloves, minced
- 1.5 cups cherry tomatoes, halved
- 2 medium-sized pieces zucchini, sliced into half-moons
- 1 cup baby carrots
- 2 cups baby spinach
- 1 cup low-sodium chicken broth
- 6 sprigs fresh thyme
- 2 tablespoons lemon juice
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat.
Place the chicken breasts in the skillet and sear for 3-4 minutes per side until golden brown. Remove the chicken from the pan and set aside (they will not be fully cooked yet).
Add the remaining tablespoon of olive oil to the pan and lower the heat slightly. Add the minced garlic and sauté for 30 seconds until fragrant.
Toss in the cherry tomatoes, zucchini, and baby carrots. Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften.
Pour the chicken broth into the pan and bring it to a simmer. Nestle the seared chicken breasts back into the pan.
Add the fresh thyme sprigs on top of the chicken and cover the pan with a lid. Reduce the heat to low and let it cook for 15 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F).
Remove the lid and stir in the baby spinach and lemon juice. Cook for an additional 2-3 minutes, or until the spinach wilts.
Discard the thyme sprigs and serve the chicken and vegetables hot. Optionally, drizzle with extra olive oil or a sprinkle of fresh herbs for garnish.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 595 mg | 198% | |
| Sodium | 3347 mg | 146% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 23.3 g | ||
| Protein | 228.6 g | 457% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 325 mg | 25% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3974 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
