Summer Harvest Chicken

Capture the vibrant flavors of peak-season produce with this irresistible Summer Harvest Chicken recipe—a one-pan wonder that's as delicious as it is easy to make! Juicy, golden-brown chicken breasts are nestled alongside a colorful medley of zucchini, cherry tomatoes, yellow bell pepper, and red onion, all bathed in a zesty balsamic-lemon marinade infused with fresh rosemary, thyme, and garlic. Roasted to perfection in the oven, the result is tender, flavorful chicken paired with caramelized, garden-fresh vegetables that scream summer on a plate. Ready in just 45 minutes, this wholesome dish offers a sensational blend of tangy, savory, and herbaceous notes, making it the perfect choice for a weeknight dinner or a light, satisfying meal. Serve it with crusty bread, quinoa, or rice for an effortless, crowd-pleasing feast.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 2 medium zucchini
• 2 cups cherry tomatoes
• 1 medium yellow bell pepper
• 1 small red onion
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 3 garlic cloves, minced
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme leaves
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Slice the zucchini into half-moons, chop the bell pepper into bite-sized pieces, and thinly slice the red onion.

Step 3

Place the zucchini, cherry tomatoes, bell pepper, and onion in a large mixing bowl. Drizzle with 1 tablespoon olive oil, season with half the salt and pepper, and toss to coat. Set aside.

Step 4

In a small bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, minced garlic, rosemary, thyme, lemon zest, lemon juice, remaining salt, and pepper.

Step 5

Pat the chicken breasts dry with paper towels, then season both sides lightly with additional salt and pepper if desired.

Step 6

Heat a large, oven-safe skillet over medium-high heat. Add a drizzle of olive oil, then sear the chicken breasts for 2-3 minutes per side until golden-brown but not cooked through.

Step 7

Remove the skillet from heat and arrange the seasoned vegetables around the chicken breasts.

Step 8

Pour the prepared balsamic-lemon marinade over the chicken and vegetables, ensuring everything is evenly coated.

Step 9

Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

Step 10

Remove the skillet from the oven and let the dish rest for 5 minutes. Sprinkle with fresh parsley before serving.

Step 11

Serve warm, either on its own or with a side of crusty bread, quinoa, or rice.

Nutrition Facts

Serving size	(865.1g)

Amount per serving	% Daily Value*
Calories	275.2

Total Fat 1.9g	0%
Saturated Fat 0.4g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 6116.6mg	0%
Total Carbohydrate 60.4g	0%
Dietary Fiber 9.7g	0%
Total Sugars 42.9g
Protein 8.7g	0%

Vitamin D 0IU	0%
Calcium 157.2mg	0%
Iron 3.2mg	0%
Potassium 1844.6mg	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: 5.8%

Protein: 11.9%

Carbs: 82.3%