Summer Harvest Chicken
Capture the vibrant flavors of peak-season produce with this irresistible Summer Harvest Chicken recipe—a one-pan wonder that's as delicious as it is easy to make! Juicy, golden-brown chicken breasts are nestled alongside a colorful medley of zucchini, cherry tomatoes, yellow bell pepper, and red onion, all bathed in a zesty balsamic-lemon marinade infused with fresh rosemary, thyme, and garlic. Roasted to perfection in the oven, the result is tender, flavorful chicken paired with caramelized, garden-fresh vegetables that scream summer on a plate. Ready in just 45 minutes, this wholesome dish offers a sensational blend of tangy, savory, and herbaceous notes, making it the perfect choice for a weeknight dinner or a light, satisfying meal. Serve it with crusty bread, quinoa, or rice for an effortless, crowd-pleasing feast.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 medium zucchini
- 2 cups cherry tomatoes
- 1 medium yellow bell pepper
- 1 small red onion
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 3 garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 425°F (220°C).
Slice the zucchini into half-moons, chop the bell pepper into bite-sized pieces, and thinly slice the red onion.
Place the zucchini, cherry tomatoes, bell pepper, and onion in a large mixing bowl. Drizzle with 1 tablespoon olive oil, season with half the salt and pepper, and toss to coat. Set aside.
In a small bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, minced garlic, rosemary, thyme, lemon zest, lemon juice, remaining salt, and pepper.
Pat the chicken breasts dry with paper towels, then season both sides lightly with additional salt and pepper if desired.
Heat a large, oven-safe skillet over medium-high heat. Add a drizzle of olive oil, then sear the chicken breasts for 2-3 minutes per side until golden-brown but not cooked through.
Remove the skillet from heat and arrange the seasoned vegetables around the chicken breasts.
Pour the prepared balsamic-lemon marinade over the chicken and vegetables, ensuring everything is evenly coated.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove the skillet from the oven and let the dish rest for 5 minutes. Sprinkle with fresh parsley before serving.
Serve warm, either on its own or with a side of crusty bread, quinoa, or rice.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.3 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1034 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.
