Golden Summer Chicken
Savor the bright, zesty flavors of summer with this Golden Summer Chicken recipe, a vibrant and wholesome dish perfect for warm evenings. Succulent, golden-browned chicken breasts are marinated in a tangy-sweet blend of fresh orange and lemon juices, honey, and fragrant garlic, then paired with a medley of sautéed zucchini, cherry tomatoes, and yellow bell peppers. Enhanced with the earthy notes of paprika and thyme, this skillet recipe is as colorful as it is delicious. The light citrus glaze, simmered to perfection, ties together the tender chicken and caramelized vegetables for a dish that’s both healthy and indulgent. Quick and easy, it’s ready in just under 40 minutes and makes a stunning centerpiece for any summer dinner. Don’t forget the garnish of fresh basil for a refreshing herbal finish! Keywords: golden summer chicken, citrus-glazed chicken, skillet dinner, healthy summer recipe, quick chicken dinner.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 0.5 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 2 tablespoons honey
- 3 pieces garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium zucchini, sliced into half-moons
- 1.5 cups cherry tomatoes
- 1 medium yellow bell pepper, chopped
- 2 tablespoons fresh basil leaves, chopped
Instructions
In a small bowl, whisk together the orange juice, lemon juice, 2 tablespoons of olive oil, honey, garlic, paprika, thyme, salt, and black pepper to create the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 2 hours.
Preheat a large skillet over medium-high heat. Add the remaining tablespoon of olive oil. Remove the chicken from the marinade (discard the used marinade) and place it in the skillet.
Cook the chicken for 5-7 minutes per side, or until golden brown and fully cooked (internal temperature reaches 165°F/74°C). Remove the chicken to a plate and tent it with foil to keep warm.
In the same skillet, add the sliced zucchini, cherry tomatoes, and chopped yellow bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
Pour the reserved marinade over the vegetables and stir to coat. Let it simmer for 2-3 minutes until slightly reduced and glossy.
Return the chicken to the skillet, nestling it among the vegetables. Spoon some of the sauce over the chicken and let it warm through for 2 minutes.
Garnish with the chopped fresh basil before serving. Serve the chicken and vegetables warm, with additional sauce drizzled on top.
Nutrition Facts
Calories |
1902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2924 mg | 127% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 65.2 g | ||
| Protein | 227.0 g | 454% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 234 mg | 18% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 4135 mg | 88% | |
*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.
