Rosemary Lemon Chicken Skillet with Summer Veggies
Rosemary Lemon Chicken Skillet with Summer Veggies is a one-skillet meal that boasts incredible lemon and rosemary flavor absorbed right into the chicken and vegetables, leaving you with amazingly moist and delicious chicken that goes from prep to plate in just 20 minutes. An easy recipe sure to make your recipe file.
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic
- 4 small boneless skinless chicken breasts about 1 pound
- 2 tablespoons chopped fresh rosemary or 2 teaspoons dried
- 2 lemons
- 1 teaspoon kosher salt
- 24 ounce package frozen summer vegetables or use fresh if in season
Instructions
- Preheat medium (10") skillet over medium high heat.
- Chop rosemary and mince garlic while skillet is heating.
- Sprinkle tops of chicken breasts with about 1/4 of the salt, pepper and rosemary. Add oil to skillet. Add garlic. Stir and place chicken in skillet seasoned side down. Sprinkle chicken with about 1/4 of the salt and pepper. Add all of the remaining rosemary.
- Cook chicken on both sides until cooked through, about 3 minutes on each side.
- Add vegetables. Squeeze lemon juice into skillet, sprinkle with remaining salt and pepper. Place chicken on top of vegetables. Bring to a boil. Cover.
- Cook 5 minutes or until vegetables are crisp tender.
- Serve and enjoy!
Nutrition
Serving: 1 | Calories: 289cal | Carbohydrates: 29g | Protein: 30g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 794mg | Sugar: 1g | Fiber: 9g | Calcium: 70mg | Iron: 2mg