Lemon Basil Chicken and Vegetables
Infused with bright citrus and herby freshness, Lemon Basil Chicken and Vegetables is a one-pan wonder that’s perfect for busy weeknights or casual dinner parties. Tender, golden-seared chicken breasts are nestled among a medley of sautéed zucchini, sweet red bell peppers, and juicy cherry tomatoes, all brought together with a zesty blend of freshly squeezed lemon juice, fragrant garlic, and a sprinkle of crushed red pepper flakes for optional heat. Finished with a handful of chopped fresh basil, this light yet satisfying dish is brimming with vibrant flavors and wholesome ingredients. Ready in just 40 minutes and requiring minimal clean-up, it’s a healthy, crowd-pleasing meal that’s sure to become a favorite!
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Recipe Information
Ingredients
- 4 pieces chicken breasts, boneless and skinless
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice, freshly squeezed
- 0.25 cup fresh basil leaves, chopped
- 3 pieces garlic cloves, minced
- 3 tablespoons olive oil, divided
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 medium zucchini, sliced into half-moons
- 1 large red bell pepper, sliced into strips
- 1 cup cherry tomatoes, halved
- 0.25 cup chicken broth (or water)
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
1. Pat the chicken breasts dry with paper towels and season both sides with 0.5 teaspoon of salt and 0.25 teaspoon black pepper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside on a plate.
3. In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds, or until fragrant.
4. Add the zucchini, red bell pepper, and cherry tomatoes to the skillet. Sprinkle with the remaining 0.5 teaspoon of salt and 0.25 teaspoon black pepper. Sauté the vegetables for 5-6 minutes, stirring occasionally, until they begin to soften.
5. Return the chicken breasts to the skillet, nestling them among the vegetables. Add the chicken broth (or water), lemon zest, and lemon juice to the pan. If desired, sprinkle with the crushed red pepper flakes for a touch of heat.
6. Cover the skillet with a lid and reduce the heat to low. Let the chicken and vegetables simmer for 8-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Remove the skillet from the heat and stir in the fresh basil leaves. Allow the dish to rest for 2 minutes to let the flavors meld.
8. Serve the Lemon Basil Chicken and Vegetables warm, garnished with additional fresh basil if desired. Enjoy!
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 681 mg | 30% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.5 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1056 mg | 22% | |
*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.
