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.
Servings 4 people
Ingredients
- 2 Chicken Breasts (boneless)
- 1/4 cup Chicken Broth or water
- 1 cup Mushroom (fresh) small to medium size
- 2 Carrots (medium)
- 2 Zucchini (medium)
Marinade
- 2 tbsp Lemon Juice
- 1 tbsp Brown Sugar
- 2 cloves Garlic (minced)
- 1/4 tsp Thyme (dried) 1/2 tsp if using fresh
- 1/4 tsp Oregano (dried) 1/2 tsp if using fresh
- 1/4 tsp Rosemary (dried) 1/2 tsp if using fresh
- 1/4 tsp Salt
- 1/2 tsp Ground Black Pepper
Instructions
- 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.
Notes
If you make this recipe, please take a moment to tag @cookwithrachz on Instagram and hashtag it #cookwithrachz.