This fat-free Easy Lemon-Herb Chicken with Veggies is simple and easy to make. It is a one-pot meal that makes it more delicious. It combines all the flavors from the juices of the chicken marinade to the vegetable mixtures.

It’s a quick, flavorful & healthy weeknight meal that is ready in about 30 minutes or less. However, the chicken should be marinated ahead of time. 🙂

I love to serve this with rice or quinoa, and also is a perfect dish paired with my Easy Homemade Dinner Rolls

Lemon. Juice of lemon
Garlic. Freshly minced
Herbs. Thyme and Rosemary, are best to use fresh. But you can use dry if you don’t have a fresh one.
Brown sugar. This adds more flavor and boosts the browning of the chicken marinade.
Black Pepper. Coarsely ground so that it gives a more penetrating aroma to the marinade.
Salt.

I recommend that you marinate the chicken for several hours or overnight so that you will have a more tastier and delicious chicken.

Pat dry the chicken with paper towels and place it in a bowl.
Combine the marinade ingredients in a small bowl and pour over the chicken. Turn the chicken to coat with the marinade.
Cover and refrigerate for several hours or best, overnight.
Place your large skillet that is coated with nonstick cooking spray on preheated stovetops over medium-high heat.
Put the chicken in the skillet (reserving the marinade) and cook for about 2 minutes on each side or until nicely browned.
Reduce the heat to low, and add the reserved marinade, broth, mushrooms, and carrots to the skillet. Cover and simmer for 10 minutes.
Add the zucchini, and simmer for another 5 minutes or until the chicken is cooked and the vegetables are tender.
Season with salt and pepper to taste.
Serve hot, and serve over rice, brown rice, or quinoa if desired.

To brown meat, chicken, or vegetables with nearly NO added FAT, spray a thin film of nonstick cooking spray over the bottom of the skillet. Then preheat the skillet over medium-high heat and brown food as usual.
Just in case the food starts to stick, add a few tablespoons of water or broth, but if you are using a nonstick skillet and nonstick cooking spray, then it should not be necessary to add any liquid at all.
Whereas, the traditional method of browning foods requires oil or butter. Indeed, some recipes recommend several tablespoons of oil for browning. However, all the extra oil is simply not necessary especially in this recipe.

You may also enjoy these EASY Chicken recipes:

Easy Lemon-Herb Chicken with Vegetables

This fat-free Easy Lemon-Herb Chicken with Veggies is simple and easy to make. It is a one-pot meal that makes it more delicious and nutritious.

Course Main Course

Cuisine American

Keyword baked chicken, chicken with vegetables, lemon-herb chicken, skillet chicken

Prep Time 15

Cook Time 20

Servings 4 people

Pat dry the chicken with paper towels and place it in a bowl.
Combine the marinade ingredients in a small bowl and pour over the chicken. Turn the chicken to coat with the marinade.
Cover and refrigerate for several hours or overnight.
Coat your large skillet with nonstick cooking spray and place it in the stovetop over medium-high heat.
Put the chicken in the skillet (reserving the marinade) and cook for about 2 minutes on each side or until nicely browned.
Reduce the heat to low, and add the reserved marinade, broth, mushrooms, and carrots to the skillet. Cover and simmer for 10 minutes
Add the zucchini, and simmer for another 5 minutes or until the chicken is cooked and the vegetables are tender.
Season with salt and pepper to taste
Serve hot. And serve over rice, brown rice, or quinoa if desired.

If you make this recipe, please take a moment to tag @cookwithrachz on Instagram and hashtag it #cookwithrachz.

Thanks for stopping by, ENJOY 🙂

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