Spring Vegetable and Lemon Chicken
A vibrant and flavorful dish featuring tender chicken breasts paired with fresh spring vegetables and a zesty lemon sauce. Perfect for a wholesome family meal.
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Ingredients
Yields 4 servings
- (4) boneless, skinless chicken breasts
- (2 tablespoons) olive oil
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1 teaspoon) garlic powder
- (1 teaspoon) dried thyme
- (1 cup) asparagus, trimmed and cut into 2-inch pieces
- (1 cup) snap peas, trimmed
- (1 cup) cherry tomatoes, halved
- (1) lemon, juiced and zested
- (1/2 cups) chicken broth
- (1 tablespoon) fresh parsley, chopped (for garnish)
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a large bowl, combine 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon dried thyme. Mix well. Add 2/4 teaspoon black pepper.
- 3
Add the 4 boneless, skinless chicken breasts to the bowl and coat them evenly with the marinade.
- 4
In a large oven-safe skillet, heat the skillet over medium-high heat. Once hot, add the marinated chicken breasts and sear for 3-4 minutes on each side until golden brown.
- 5
Remove the chicken from the skillet and set aside.
- 6
In the same skillet, add the 1 cup asparagus, 1 cup snap peas, and 1 cup cherry tomatoes. Sauté for 2-3 minutes until slightly tender.
- 7
Add the juice and zest of 1 lemon and 1/2 cup chicken broth to the skillet. Stir to combine.
- 8
Return the chicken to the skillet, spooning some of the vegetable mixture on top of the chicken.
- 9
Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75 °C).
- 10
Remove from the oven and let it rest for 5 minutes before serving.
- 11
Garnish with 1 tablespoon fresh parsley before serving.
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