Add Row

Add Element

UPDATE

Add Element

Home
Subscribe
Contact Us
Categories

Add Element

update
update
update
update
update
update
update

All Posts
Health Tips
Fitness
Recipes

2 Minutes Read

Skillet Lemon-Herb Chicken with Vegetables

It’s one of our favorite tricks cooking all components of a dish—protein, carbs with vegetables—in a single skillet. Quick-cooking boneless skinless chicken breasts stay moist and tender thanks to pan-roasting and a tangy lemon-butter sauce. Chop veggies into about 1-inch pieces.

Makes 4 servings

TOTAL TIME: 1 hr 10 mins

Ingredients

4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
3 tbsp. extra-virgin olive oil, divided
4 tbsp. butter
4 cloves garlic, minced
2 tbsp. lemon juice, plus 1 lemon, thinly sliced
1 tbsp. fresh thyme leaves, plus 4 sprigs
1 tsp. finely chopped fresh rosemary
1 tsp. dried oregano
1 1/4 lb. Moxed veggies of choice, cut into 1” pieces
Freshly chopped parsley, for garnish

Directions

1. Preheat oven to 425º. Pat chicken dry and season with salt and pepper. In a large high-sided skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook until golden, 4 minutes. Flip and cook 2 minutes more, then transfer to a plate.

2. Reduce heat to medium. Add butter to skillet, swirling to melt. Add garlic and cook, stirring, 1 minute. Stir in lemon juice and remove skillet from heat. Pour butter mixture into a heatproof bowl and add thyme leaves, rosemary, and oregano. Season with salt and pepper.

3. Add veggies and remaining 2 tablespoons oil to skillet. Season with salt and pepper and toss to coat. Transfer skillet to the oven and roast, stirring halfway through, until slightly firm, about 10 minutes.

4. Give veggies a stir and arrange lemon slices, thyme sprigs, and chicken on top. Return to oven and roast until chicken is cooked through and veggies are tender, 15 minutes.

Serve with butter sauce drizzled over chicken and veggies. Sprinkle with parsley.

Recipes

49 Views

0 Comments

Write A Comment

Related Posts All Posts

08.20.2025

Sesame Noodles with Chicken and Cucumber

SERVINGS: 2 PREP TIME: 15 MINUTES COOKING TIME: 22 MINUTESINGREDIENTS10 oz [280 g] Skinless Chicken Breast0.5 tsp [2.33 g] Avocado Oil1 tsp [2.8 g] Garlic Powder1 dash [0.4 g] Salt4 oz [114 g] Dry Soba Japanese Noodles1 cup [170 g] Edamame (Shelled) (Cooked)1 medium [201 g] Cucumber (Peeled and chopped)1 tablespoon [13.6 g] Sesame Oil0.25 cup [63.75 g] Soy Sauce1 tsp [4.5 g] Rice Vinegar0.5 tsp [0.9 g] Ginger (Ground)1 tbsp [9 g] Sesame Seeds1 tsp [1.8 g] Red Pepper Flakes (Optional)3 stalk [45 g] Green Onions (Chopped)DIRECTIONSPreheat oven to 400 degrees F (205 degrees C).Place chicken on an oven safe dish and coat with avocado oil, garlic powder, and salt. Bake in the oven for approximately 22 minutes, until cooked through. When chicken is fully cooked allow to rest then chop.While chicken bring a pot of water to a boil and add soba noodles. Cook as instructed on the package (usually 3-4 minutes). When done cooking, drain and rinse with cold water.In a small bowl mix together sesame oil, soy sauce, rice vinegar, ground ginger, sesame seeds, and red pepper flakes.Toss sesame oil sauce with the soba noodles. Top soba noodles with chopped green onion, edamame, cucumber, and cooked chicken.NUTRITION INFOCalories : 593.13 Fat : 16.46 g Carbs : 62.01 g Protein : 53.27 g Fiber : 6.2 g Sugar : 7.85 g Sesame

08.20.2025

Turkey & Veggie Skillet with Cauliflower Rice

SERVINGS: 1 PREP TIME: 10 MINUTES COOKING TIME: 10 MINUTESINGREDIENTS1 tbsp [14 g] Avocado Oil8 oz [224 g] Ground Turkey0.5 medium [98 g] Zucchini (Diced)0.5 medium (approx 2-3/4" long, 2-1/2" dia) [57 g] Red Bell Pepper (Diced)0.25 onion [27.5 g] Yellow Onions (Chopped)1 cup [100 g] Riced Cauliflower 0.5 tsp [1.4 g] Garlic Powder1 dash [0.63 ml] Kosher Salt1 dash [0.1 g] Black PepperDIRECTIONSHeat avocado oil in a large skillet over medium heat.Add the ground turkey and cook for 5–7 minutes,breaking it up with a spatula, until it’s browned and fully cooked.Add the zucchini, bell pepper, and onion to the skillet with the turkey. Sauté for 4–5 minutes, stirring occasionally, until the vegetables are softened.Stir in the cauliflower rice, garlic powder, sea salt, and pepper. Cook for an additional 2–3 minutes, until everything is heated through and well combined.Taste and adjust seasoning if needed. Serve warm.NUTRITION INFO Calories : 510.5 Fat : 30.39 g Carbs : 14.53 g Protein : 48.32 g Fiber : 6.23 g Sugar : 8.79 g

08.13.2025

Beef & Zucchini Skillet with Sweet Potato Mash

SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 20 MINUTES INGREDIENTS 8 oz [224 g] Ground Beef 1 medium (6-8 inches) [150 g] Zucchini (Diced) 0.25 onion [27.5 g] Yellow Onions (Chopped) 1 tbsp [14 g] Avocado Oil 0.25 tsp [0.57 g] Smoked Paprika 0.5 tsp [0.6 g] Kosher Salt (Divided) 1 dash [0.15 g] Black Pepper 1 medium [114 g] Sweet Potato (Peeled & Cubed) 1 tbsp [12.8 g] Clarified Butter Ghee ccDIRECTIONS Bring a pot of water to a boil. Add the sweet potato cubes and cook for 10–12 minutes, or until fork-tender. Drain well, then mash with clarified butter or ghee and half the salt. Set aside and keep warm. Meanwhile, heat avocado oil in a skillet over medium heat. Add the onion and zucchini and sauté for 5 minutes, until softened. Add the ground beef, smoked paprika, black pepper, and the remaining salt to the skillet. Cook for 6–8 minutes, breaking up the beef with a spatula, until fully browned and cooked through. Serve the beef and veggie mixture over or alongside the mashed sweet potatoes. NUTRITION INFO Calories : 475.51 Fat : 35.72 g Carbs : 16.15 g Protein : 28.21 g Fiber : 3.21 g Sugar : 4.63 g

Skillet Lemon-Herb Chicken with Vegetables

Ingredients

Directions

Terms of Service

Privacy Policy

Core Modal Title