Ingredients
- 4 boneless chicken breasts
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- Juice and zest of 1 lemon
- 2 cups seasonal vegetables (such as asparagus and bell peppers)
- 2 cloves of garlic, minced
- Fresh herbs (such as thyme, parsley, or basil)
- Salt and pepper, to taste
Instructions
- Sear the chicken: In a large skillet over medium heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Season chicken with salt and pepper, then add to the pan. Cook until golden brown on both sides (about 5-7 minutes). Remove the chicken and set aside.
- Sauté veggies: In the same skillet, add more olive oil if needed, and toss in the minced garlic and seasonal vegetables. Sauté until bright and tender (approx. 5 minutes).
- Combine ingredients: Return the chicken to the skillet, squeezing the lemon juice over everything. Sprinkle the zest and fresh herbs on top, then add the remaining tablespoon of butter. Cook until the chicken is cooked through (another 5-7 minutes).
- Serve: Taste and adjust seasoning if necessary. Serve alongside a bed of quinoa or a simple green salad for a complete meal.
Notes
For extra flavors, marinate the chicken in lemon juice and herbs for an hour before cooking. Use a meat thermometer to check that the chicken hits 165°F for perfect doneness. Feel free to add different veggies based on what you love or have on hand.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: Gluten-Free