One-Pot Lemon Herb Chicken & Vegetables

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

A hassle-free weeknight dinner with juicy chicken and seasonal vegetables in one pot. This American-inspired one-pot recipe, ready in about 35 minutes, pairs boneless chicken breasts, broccoli, 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

• 1.25 lbs boneless chicken breasts
• 2 cups broccoli
• 1 medium zucchini
• 2 tbsp olive oil
• 1 lemon
• 1 tbsp fresh rosemary
• 2 cloves garlic
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Pat 1.25 lbs boneless chicken breasts dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat; add chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate and set aside.
3. Step 3: Add 2 cups broccoli florets and 1 medium zucchini (sliced into 1/2-inch half-moons) to the same skillet with 2 minced garlic cloves, sautéing for 3 minutes until vegetables begin to soften.
4. Step 4: Stir in 1 tbsp fresh rosemary, 1 tsp dried oregano, 1/4 cup lemon juice (from 1 lemon), and 1/2 cup water; return chicken to the skillet, cover, and simmer for 8 minutes until vegetables are tender and chicken is fully cooked through.