Go Back
A platter of healthy 30 minute summer dinners featuring grilled chicken and fresh vegetables.

Lemon Herb Chicken and Veggie Skillet

This vibrant Lemon Herb Chicken and Veggie Skillet is a healthy and quick weeknight solution, combining tender chicken with a colorful mix of summer vegetables, all brightened by zesty lemon and aromatic fresh herbs, ready in just 30 minutes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 350

Ingredients
  

Main Ingredients
  • 1.5 lbs Chicken Breasts boneless, skinless, cut into 1-inch pieces
  • 2 tbsp Olive Oil
  • 2 medium Zucchini sliced
  • 2 cups Broccoli Florets
  • 1 pint Cherry Tomatoes halved
  • 3 cloves Garlic minced
  • 1 whole Lemon juiced and zested
  • 1/4 cup Fresh Parsley chopped
  • 2 tbsp Fresh Dill chopped
  • 1 tsp Salt or to taste
  • 0.5 tsp Black Pepper or to taste

Equipment

  • Large Skillet
  • Cutting Board
  • Sharp Knife
  • Measuring Spoons
  • Measuring Cups

Method
 

Preparation
  1. Pat the chicken breasts dry with paper towels and season generously with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes until they are golden brown and fully cooked; then remove the chicken from the skillet and set it aside.
  3. Add the sliced zucchini and broccoli florets to the same skillet, cooking for 5-7 minutes until they are tender-crisp.
  4. Stir in the halved cherry tomatoes and minced garlic, continuing to cook for another 2-3 minutes until the garlic is fragrant and tomatoes have slightly softened.
  5. Return the cooked chicken to the skillet, then stir in the lemon juice, lemon zest, fresh parsley, and fresh dill, tossing everything to combine well.
  6. Serve the skillet meal immediately, optionally garnished with extra fresh herbs.

Notes

Feel free to substitute other quick-cooking vegetables like bell peppers or asparagus. Serve with quinoa or a light whole-grain bread for a more substantial meal.