One-Pan Lemon Herb Chicken

One-Pan Lemon Herb Chicken is a colorful and easy-to-make dish, bringing bold flavor to the table with minimal effort. Chicken breasts or thighs are seasoned with a zesty amalgamation of fresh herbs: thyme, rosemary, and parsley, in combination with the zest of lemon juice and the piquancy of garlic. The chicken is seared and then roasted along with fresh veggies such as baby potatoes, green beans, or carrots, forming a complete and wholesome meal in the pan.
The lemony juices and herbs coat all, giving dimension of flavor while keeping the chicken moist and the veggies tender. Perfect for busy weeknights, this one-pan wonder requires little prep, maybe a few minutes for chopping vegetables, and cleanup is just as easy. One-Pan Lemon Herb chicken’s just as good-laid out as it is buffed up with crusty bread or rice on the side, and this lighter and more flavorful dish is one that everyone in the family will love.

Macros

Total Calories: 320kcal

Carbs: 10g

Proteins: 40g

Fats: 15g

Kitchen Tools Needed

Skillet

Spatula

Measuring Cups

Tongs

Ingredients

200g of chicken breast
1 tablespoon of olive oil
1 lemon (juiced)
2 cloves of garlic (minced)
1 teaspoon of dried oregano
1 teaspoon of dried thyme
Salt to taste
Pepper to taste
50g of cherry tomatoes (halved)
100g of spinach

Instructions

Heat the skillet over medium heat and add the olive oil.
Season the chicken breast with salt, pepper, oregano, and thyme.
Place the chicken in the skillet and cook for 6-7 minutes on each side until golden brown and cooked through.
Add the minced garlic and cook for an additional minute until fragrant.
Pour the lemon juice over the chicken and add the cherry tomatoes and spinach to the pan.
Cook for another 2-3 minutes until the spinach wilts and tomatoes soften.
Remove from heat and serve hot.