One-Pot Lemon Herb Chicken & Rainbow Veggies

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant, hands-off dinner with tender chicken and crisp-tender vegetables in a zesty lemon-herb sauce, ready in under 30 minutes. This American-inspired one-pot recipe, ready in about 30 minutes, pairs boneless chicken breasts, olive oil, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 4 (6 oz each) boneless chicken breasts
• 2 tbsp olive oil
• 1 medium, sliced into 1/4-inch half-moons zucchini
• 1, thinly sliced red bell pepper
• 1 cup cherry tomatoes
• 3 cloves, minced garlic
• 3 tbsp fresh lemon juice
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 cup chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Season chicken breasts with salt and pepper, then sear for 3-4 minutes per side until golden brown and crisp at the edges.
2. Step 2: Remove chicken and set aside. Add remaining 1 tbsp olive oil to the skillet, then add zucchini, bell pepper, and cherry tomatoes. Sauté for 4-5 minutes until vegetables begin to soften but retain crunch.
3. Step 3: Stir in minced garlic, thyme, and rosemary, cooking for 1 minute until fragrant. Pour in lemon juice and chicken broth, scraping up any browned bits from the pan.
4. Step 4: Return chicken to the skillet, nestling it among vegetables. Simmer uncovered for 10-12 minutes until chicken reaches 165°F and vegetables are tender-crisp.
5. Step 5: Remove from heat, garnish with fresh parsley, and serve immediately.