Golden chicken fillets, bright lemon and a savory soy glaze turn simple vegetables into a dinner that tastes far more special than the effort it takes. This one-skillet meal is fresh, glossy and weeknight-friendly, with tender vegetables soaking up every drop of sauce. For more easy chicken dinners, try our Baked Chicken with Vegetables and Cheese Crust and Chicken Fried Rice with Vegetables.
Ingredients
- 1 large chicken breast (about 300 g / 10 oz), halved lengthwise
- 200 g (7 oz) mixed vegetables (bell pepper, zucchini, green beans, or a frozen Mexican-style blend)
- 1 tbsp vegetable oil
- 1 small knob of butter
- Fresh herbs to taste
- For the glaze: 70 ml (1/4 cup + 1 tsp) soy sauce
- 1/2 lemon, juiced, plus the zest
- 1 tsp mixed spices (smoked paprika, sweet paprika, thyme, garlic, black pepper)
Instructions
- Halve the chicken breast into two thinner cutlets and score the top of each in a shallow crosshatch.
- Heat the vegetable oil with a small knob of butter in a skillet. Sear the fillets 3-5 minutes per side until golden.
- Meanwhile, whisk the soy sauce, lemon juice, lemon zest, and spices for the glaze.
- Pour the glaze over the chicken and simmer until cooked through and the sauce thickens slightly.
- Remove the chicken, add the vegetables to the same skillet with any remaining glaze, and saute until just tender.
- Serve the chicken over the vegetables, spooning the pan sauce on top.
Tips
- Do not crowd the skillet, so the fillets sear and turn golden instead of steaming.
- Keep the vegetables just tender, so they stay bright and add crunch against the glossy glaze.
- For more weeknight ideas, see Serious Eats and our Glass Noodles with Chicken and Vegetables.
Nutrition
Nutrition: per 100 g: 129.7 kcal, protein 8.5 g, fat 1.2 g, carbs 20.3 g.