Chicken in a Garden

Transform your weeknight dinner with "Chicken in a Garden," a vibrant one-pan meal bursting with fresh, wholesome flavors! This healthy recipe features tender, golden-seared chicken breasts nestled among a rainbow of garden-fresh vegetables—juicy cherry tomatoes, crisp zucchini, sweet baby carrots, and delicate baby spinach—all simmered in a fragrant garlic and thyme-infused chicken broth. A splash of lemon juice at the end adds a zesty brightness that ties the dish together. Ready in just 45 minutes, this colorful and nourishing dish is a perfect balance of simplicity and elegance, making it ideal for a quick family dinner or an easy yet impressive meal for guests. Serve it with crusty bread to soak up the flavorful broth or enjoy as is for a light, low-carb option. Keywords: chicken in a garden, healthy one-pan meal, chicken and vegetables recipe, quick weeknight dinner, fresh garden ingredients.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 pieces garlic cloves, minced
• 1.5 cups cherry tomatoes, halved
• 2 medium-sized pieces zucchini, sliced into half-moons
• 1 cup baby carrots
• 2 cups baby spinach
• 1 cup low-sodium chicken broth
• 6 sprigs fresh thyme
• 2 tablespoons lemon juice

Directions

Step 1

Season the chicken breasts with salt and black pepper on both sides.

Step 2

In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat.

Step 3

Place the chicken breasts in the skillet and sear for 3-4 minutes per side until golden brown. Remove the chicken from the pan and set aside (they will not be fully cooked yet).

Step 4

Add the remaining tablespoon of olive oil to the pan and lower the heat slightly. Add the minced garlic and sauté for 30 seconds until fragrant.

Step 5

Toss in the cherry tomatoes, zucchini, and baby carrots. Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften.

Step 6

Pour the chicken broth into the pan and bring it to a simmer. Nestle the seared chicken breasts back into the pan.

Step 7

Add the fresh thyme sprigs on top of the chicken and cover the pan with a lid. Reduce the heat to low and let it cook for 15 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F).

Step 8

Remove the lid and stir in the baby spinach and lemon juice. Cook for an additional 2-3 minutes, or until the spinach wilts.

Step 9

Discard the thyme sprigs and serve the chicken and vegetables hot. Optionally, drizzle with extra olive oil or a sprinkle of fresh herbs for garnish.

Nutrition Facts

Serving size	(1867.2g)

Amount per serving	% Daily Value*
Calories	1798.4

Total Fat 74.1g	0%
Saturated Fat 15.0g	0%
Polyunsaturated Fat 5.4g
Cholesterol 594.8mg	0%
Sodium 3347.4mg	0%
Total Carbohydrate 47.6g	0%
Dietary Fiber 14.0g	0%
Total Sugars 23.3g
Protein 228.6g	0%

Vitamin D 7.0IU	0%
Calcium 325.4mg	0%
Iron 12.3mg	0%
Potassium 3973.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.6%

Protein: 51.6%

Carbs: 10.7%