Lemon Garlic Chicken with Steamed Veggies
This zesty and vibrant Lemon Garlic Chicken with Steamed Veggies is a naturally gluten-free meal that’s perfect for both weeknights and entertaining. Packed with protein and fiber, it’s clean, simple, and deeply satisfying.
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
Use fresh lemon juice for the best flavor. Marinate longer for deeper taste. Don’t crowd the pan when searing, and always let the chicken rest before slicing.
Nutrition
Calories: 360kcalCarbohydrates: 10gProtein: 40gFat: 18gSaturated Fat: 3gCholesterol: 110mgSodium: 180mgPotassium: 720mgFiber: 3gSugar: 4gVitamin A: 6200IUVitamin C: 60mgCalcium: 40mgIron: 1.5mg
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