Chicken with Fresh Herbs and Vegetables
Elevate your dinner with this vibrant and wholesome recipe for Chicken with Fresh Herbs and Vegetables! Featuring tender, pan-seared chicken breasts infused with the earthy aromas of fresh rosemary, thyme, and parsley, this dish is as flavorful as it is nutritious. The medley of roasted zucchini, red bell pepper, carrots, and cherry tomatoes adds a burst of color and sweetness, complemented by a tangy splash of lemon juice and a savory broth reduction. Ready in just 45 minutes, this one-skillet recipe is perfect for weeknights, offering minimal cleanup and maximum flavor. Serve this herbaceous chicken and roasted vegetable delight with a drizzle of its luscious pan juices for a meal that's fresh, comforting, and bursting with garden-fresh goodness.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Zucchini, sliced
- 1 piece Red bell pepper, sliced
- 2 pieces Carrot, sliced
- 1 cup Cherry tomatoes
- 2 tablespoons Lemon juice
- 0.5 cup Chicken broth
Instructions
Preheat your oven to 400°F (200°C).
Season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon 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 them from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the minced garlic until fragrant, about 1 minute.
Add the zucchini, red bell pepper, and carrots to the skillet. Cook for 5 minutes, stirring occasionally.
Stir in the fresh rosemary, thyme, parsley, and cherry tomatoes. Cook for another 2 minutes.
Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to deglaze it.
Place the seared chicken breasts back into the skillet on top of the vegetables.
Transfer the skillet to the preheated oven and bake for 20 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 before serving.
Serve the chicken with the roasted vegetables, drizzling any pan juices over the top for extra flavor.
Nutrition Facts
Calories |
1594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3264 mg | 142% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 22.7 g | ||
| Protein | 224.5 g | 449% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2207 mg | 47% | |
*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.
