Herb-Crusted Lemon Chicken with Spring Vegetables

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Coated in fresh herbs and lemon zest, served atop a medley of crisp seasonal vegetables for a vibrant, light meal. This chicken recipe, ready in about 45 minutes, pairs boneless chicken breasts, fresh dill, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 International cuisine 385 cal/serving

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Ingredients

4 (6 oz each) boneless chicken breasts
3 tbsp, finely chopped fresh dill
2 tbsp, finely chopped fresh parsley
1 lemon zest
3 tbsp olive oil
12 oz, trimmed asparagus
8 oz, halved baby carrots
3 cloves, minced garlic
2 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Pat chicken breasts dry with paper towels; season both sides with 1/4 tsp salt and 1/8 tsp black pepper.
Step 2: In a small bowl, mix 2 tbsp olive oil, 2 tbsp dill, 1 tbsp parsley, lemon zest, and 1 tbsp lemon juice. Brush evenly over chicken breasts.
Step 3: Heat remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear chicken for 3 minutes per side until golden brown, then transfer skillet to a preheated 400°F oven.
Step 4: While chicken cooks, toss asparagus and carrots with 1 tsp olive oil, garlic, 1/4 tsp salt, and 1/8 tsp pepper on a baking sheet. Roast for 15 minutes until vegetables are tender-crisp.
Step 5: After 20 minutes, remove chicken from oven; let rest for 5 minutes. Squeeze remaining lemon juice over vegetables and toss gently.