Lemon Garlic Chicken with Steamed Veggies is one of those recipes that I keep coming back to, not because it’s fancy, but because it’s dependable, vibrant, and deeply satisfying.
Ciao! I’m Matteo, a Tuscan-born chef now based in the U.S., and this is GoldenGlutenFree.com, my space to share gluten-free recipes rooted in Italian tradition and powered by a love for healthy living.
When I first went gluten-free due to years of unexplained fatigue, I had to reimagine the classics I grew up with. The switch wasn’t easy, especially for someone trained in the art of pane, pasta, and pastry. But instead of giving up on flavor, I leaned into clean, nourishing ingredients. Lemon Garlic Chicken with Steamed Veggies became a staple, a no-fuss meal that satisfies body and soul.
This dish is fast enough for a weeknight yet impressive enough for guests. It’s zesty, juicy chicken with a hint of garlic and herbs, balanced by crisp, colorful vegetables. A full plate of nourishment, flavor, and comfort.
Lemon Garlic Chicken with Steamed Veggies
Equipment
- skillet
- Steamer Basket
- mixing bowl
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 3 tbsp olive oil
- 3 cloves garlic finely minced
- 1 lemon zest and juice
- 1 tsp dried oregano
- 0.5 tsp smoked paprika
- salt and freshly ground black pepper to taste
For the Steamed Veggies
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 zucchini sliced into half-moons
- 1 tbsp olive oil optional, for drizzling after steaming
- sea salt to taste
Instructions
- In a bowl, mix olive oil, minced garlic, lemon zest and juice, oregano, paprika, salt, and pepper. Add the chicken breasts and coat well. Let it marinate for 15–30 minutes at room temperature (or refrigerate for up to 8 hours).
- Heat a large skillet over medium heat. Add a bit more olive oil if needed. Sear the chicken on each side for 5–7 minutes or until golden brown and cooked through (165°F internal temperature). Let rest 5 minutes before slicing.
- While the chicken rests, steam the broccoli, carrots, and zucchini for 4–5 minutes until just tender but still bright. Drizzle with olive oil and sprinkle sea salt if desired.
- Plate the sliced lemon garlic chicken over or beside the steamed veggies. Spoon any pan juices over the top before serving.
Notes
Nutrition
Ingredients for Lemon Garlic Chicken with Steamed Veggies
You don’t need anything complicated here, just real, whole ingredients that speak for themselves.
For the Chicken:
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 3 garlic cloves, finely minced
- Zest and juice of 1 lemon
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
For the Steamed Veggies:
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 zucchini, sliced into half-moons
- 1 tablespoon olive oil (optional for drizzling after steaming)
- Sea salt to taste
Want to pair this with something cozy? Try my Quick Gluten-Free Soups for a warming side.
Step-by-Step Instructions
1. Marinate the Chicken
In a bowl, mix olive oil, minced garlic, lemon zest and juice, oregano, paprika, salt, and pepper. Add the chicken breasts and coat well. Let it marinate for 15–30 minutes at room temperature (or refrigerate for up to 8 hours for deeper flavor).
2. Cook the Chicken
Heat a large skillet over medium heat. Add a bit more olive oil if needed. Sear the chicken on each side for 5–7 minutes or until golden brown and cooked through. The internal temperature should reach 165°F. Let it rest for 5 minutes before slicing.
3. Steam the Veggies
While the chicken rests, steam the broccoli, carrots, and zucchini for about 4–5 minutes until just tender but still bright. Don’t overdo it, they should still have a little bite. Drizzle with olive oil and season lightly with sea salt if desired.
4. Serve
Plate the sliced lemon garlic chicken over or beside the steamed veggies. Spoon any pan juices over the top for extra flavor.
Pro tip: Serve this with a side of gluten-free bread to soak up every drop of lemony goodness.
Tips for Perfect Lemon Garlic Chicken Every Time
- Use fresh lemon juice for the brightest flavor. Bottled can turn bitter.
- Marinate longer if you can. Even 30 minutes makes a difference.
- Don’t crowd the pan when cooking. Sear in batches if needed.
- Rest your chicken after cooking to keep it juicy.
Looking for a gluten-free dessert to follow? Try this Gluten-Free Orange Almond Cake, a perfect citrus finish.
Variations to Try
Gluten-Free Additions
Everything in this dish is naturally gluten-free. If you want a carb boost, add a side of quinoa or roasted potatoes from my Balanced Meal Prep Guide.
Spicy Twist
Add red pepper flakes to the marinade if you like heat.
Vegetarian Version
Swap chicken for tofu or chickpeas marinated in the same lemon garlic mixture.
One-Pan Option
Roast the chicken and veggies together on a sheet pan. Check out my One-Pan Lemon Herb Chicken for inspiration.
Add a Sauce
Drizzle with tahini-lemon dressing or a bit of herbed yogurt for an extra layer of flavor.
Storage & Meal Prep
This recipe is excellent for meal prep. Here’s how to make it last:
- Refrigerate: Store chicken and veggies separately in airtight containers for up to 4 days.
- Reheat: Use a skillet or microwave. Add a splash of water or broth to keep the chicken moist.
- Freeze: Chicken freezes well. Slice it before freezing for easy portioning. Veggies are best fresh, but steamed broccoli holds up decently.
You can find more easy, prep-ahead ideas in my Weight Loss Meal Prep post for simple, nourishing solutions.
Why Readers Love This Recipe
- Fast: From fridge to table in under 30 minutes.
- Healthy: Packed with protein, fiber, and vitamins.
- Customizable: Adapt it to your tastes or dietary needs.
- Naturally gluten-free: No swaps required.
- Fresh flavor: Bright lemon, savory garlic, crisp veggies, always a winner.
For another protein-packed idea, check out my High-Protein Vegetarian Meal Prep that’s perfect for lunchboxes.
Final Thoughts
Lemon Garlic Chicken with Steamed Veggies is the kind of recipe you’ll find yourself making again and again. It’s simple but special, and it hits all the right notes: nourishing, flavorful, and joyful to eat. Whether you’re gluten-free by need or choice, this dish proves you don’t have to sacrifice anything.
From my gluten-free kitchen to yours, buon appetito!
Can I make Lemon Garlic Chicken with Steamed Veggies ahead of time?
Yes, Lemon Garlic Chicken with Steamed Veggies is perfect for meal prep. Cook the chicken and veggies, let them cool, and store in separate airtight containers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. Add a splash of broth or olive oil to keep everything moist.
What vegetables go best with Lemon Garlic Chicken?
Steamed broccoli, carrots, and zucchini are classic with Lemon Garlic Chicken with Steamed Veggies, but you can also use green beans, asparagus, or cauliflower. Choose vibrant vegetables that steam quickly and hold their color and crunch.
Is this recipe gluten-free?
Yes! Lemon Garlic Chicken with Steamed Veggies is naturally gluten-free. No flour, sauces, or hidden additives are used. It’s a safe and healthy option for anyone with gluten intolerance or celiac disease.
How do I keep the chicken juicy and flavorful?
To make the juiciest Lemon Garlic Chicken with Steamed Veggies, don’t skip the marinating step. Let the chicken sit in the lemon garlic mix for at least 30 minutes. Then, sear it in a hot pan without overcrowding. Rest the chicken for 5 minutes before slicing to lock in juices.