Chicken with Carrots and Asparagus
Savor the perfect balance of flavors and textures with this vibrant Chicken with Carrots and Asparagus recipe. Featuring tender, golden-seared boneless chicken breasts nestled atop a medley of sweet carrots and crisp asparagus, this one-skillet dish is as nutritious as it is delicious. Enhanced with aromatic garlic, earthy thyme, and a dash of smoky paprika, the dish is finished with a zesty squeeze of fresh lemon juice for a bright, citrusy kick. The simple stovetop-to-oven technique locks in moisture while bringing out the natural sweetness of the vegetables and delivering perfectly cooked chicken every time. Ready in just 40 minutes and ideal for weeknight dinners or meal prep, this wholesome recipe is a feast for both the eyes and taste buds. Serve it straight from the skillet for an easy, fuss-free presentation that your family will love!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 pieces Carrots
- 1 bunch Asparagus
- 3 tablespoons Olive oil
- 3 cloves Garlic
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Chicken broth
- 1 piece Lemon
Instructions
Preheat your oven to 400°F (200°C).
Peel the carrots and cut them into thin matchstick-sized strips. Trim the tough ends off the asparagus. Mince the garlic.
Pat the chicken breasts dry with a paper towel and season both sides with half the salt, pepper, paprika, and thyme.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining tablespoon of olive oil. Toss the carrots and asparagus in the skillet, and sprinkle them with the rest of the salt, pepper, paprika, and thyme. Sauté the vegetables for 3-4 minutes.
Create a small space in the center of the skillet and add the minced garlic. Cook for 30 seconds until fragrant, stirring frequently.
Deglaze the skillet by pouring in the chicken broth, scraping up any browned bits from the bottom of the pan.
Place the seared chicken breasts on top of the vegetables in the skillet. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the dish rest for 5 minutes. Squeeze fresh lemon juice over the chicken and vegetables before serving.
Serve warm and enjoy a healthy, delicious meal!
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 619 mg | 27% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.0 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 653 mg | 14% | |
*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.
