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Lemon Herb Chicken with Spring Vegetables

Lemon Herb Chicken with Spring Vegetables

Sophia Mitchell
A bright and wholesome springtime dish featuring juicy lemon-marinated chicken breasts paired with roasted asparagus, snap peas, and baby carrots. It’s flavorful, light, and perfect for breezy Florida evenings or any refreshing seasonal meal.
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Prep Time 15 minutes
Cook Time 19 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4 People
Calories 350 kcal

Ingredients
  

For the Chicken

  • 4 Boneless, skinless chicken breasts
  • 2 tbsp Olive oil
  • Zest and juice of 1 large lemon
  • 2 Cloves Garlic, minced
  • 1 tsp Dried oregano
  • 1 tsp Dried thyme Or 1 tbsp fresh thyme if you have it!
  • Salt & freshly ground black pepper, to taste

For the Spring Vegetables

  • 1 Bunch Asparagus, trimmed and cut into 2-inch pieces
  • 1 Cup Sugar snap peas
  • 1 Cup Baby carrots, halved
  • 1 tbsp Olive oil
  • Salt & pepper
  • Fresh parsley or dill Chopped (for garnish)

Instructions
 

Marinate the Chicken

  • In a mixing bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, thyme, salt, and pepper. Add the chicken and toss to coat. Cover and refrigerate for 30 minutes (or longer if you have time).
    Sophia tip: You can prep this in the morning and leave it to marinate all day — the flavor only gets better.

Prep the Vegetables

  • While the chicken’s marinating, prep your veggies. Toss the asparagus, snap peas, and carrots in olive oil, salt, and pepper. Spread them out on a parchment-lined baking sheet. These are peak spring vegetables — fresh, crisp, and just waiting to be roasted to golden perfection.

Sear the Chicken

  • Preheat your oven to 400°F (200°C). Heat a large oven-safe skillet over medium-high heat. Sear each chicken breast for 2–3 minutes per side, just until golden. Don’t worry if it’s not fully cooked — we’ll finish it in the oven.

Bake Everything Together

  • Transfer the skillet to the oven and roast the chicken for 10–12 minutes. At the same time, pop in your tray of veggies and roast them for the same amount of time, flipping once halfway through.
    Sophia note: Your kitchen will smell amazing — lemony, herby, and cozy. Like sunshine in a pan.

Plate and Serve

  • Let the chicken rest for a few minutes. Slice it and serve over a generous pile of roasted vegetables. Sprinkle with fresh herbs, a little extra lemon juice if you like brightness (I do), and maybe a dash of sea salt.

Notes

  • Add a spoonful of herbed couscous or quinoa underneath for a heartier meal
  • Pair with a chilled glass of sauvignon blanc or iced hibiscus tea
  • Top with a dollop of garlic yogurt or tahini drizzle for creamy contrast
  • Leftovers? Toss into a grain bowl or wrap the next day