Description
Bright, breezy summer chicken meal that’s quick, healthy, and full of fresh flavors. Perfect for hot days and easy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 cup cherry tomatoes, halved
- 1 cup sliced zucchini (about 1 medium zucchini)
- 1 cup sliced yellow squash (about 1 medium squash)
- 1 cup sliced red bell pepper, seeded
- 1 cup sliced yellow bell pepper, seeded
- 1 small red onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh oregano leaves
- 1 lemon, zested and juiced
- 2 tablespoons fresh basil, chopped
- 1 tablespoon capers, drained (optional)
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Prep the chicken. Pat the breasts dry with paper towels. In a small bowl, combine salt, pepper, and smoked paprika. Rub the mixture all over the chicken.
- Heat the skillet. Place a large non‑stick skillet over medium‑high heat and add the olive oil. When the oil shimmers, add the chicken breasts. Sear for 3–4 minutes per side until golden brown and cooked through (internal temp 165°F). Remove from skillet and set aside.
- Sauté the aromatics. In the same skillet, reduce heat to medium. Add the minced garlic and sliced onion. Cook, stirring, until the onion is translucent, about 2 minutes.
- Add the veggies. Toss in the cherry tomatoes, zucchini, yellow squash, and both bell peppers. Cook, stirring occasionally, until the vegetables are just tender, about 5–6 minutes.
- Finish the sauce. Stir in the thyme, oregano, lemon zest, lemon juice, capers (if using), and basil. Let the mixture simmer for 2 minutes so the flavors meld.
- Return the chicken. Slice the chicken breasts into strips and nestle them back into the skillet. Spoon some of the sauce over the chicken and let everything heat together for 1 minute.
- Optional finishing touch. Sprinkle grated Parmesan over the top for a creamy, savory finish.
- Serve. Plate the chicken and vegetables, drizzle any remaining sauce, and garnish with extra basil or lemon wedges if desired.
Notes
- Use a meat thermometer to ensure the chicken reaches 165°F without overcooking.
- For a smokier flavor, add a pinch of cayenne pepper to the seasoning mix.
- Keep the skillet hot enough to sear the chicken quickly; this locks in juices.
- If you prefer a thicker sauce, let the vegetable mixture reduce for an extra minute before adding the chicken.
- Serve over a bed of quinoa or couscous for a heartier meal.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Chicken recipes
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: summer chicken meal