Sautéed Chicken with Lemon and Roasted Vegetables

By AislePrompt Editorial · ·

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 drafted and published.

Tender chicken breasts paired with roasted vegetables and a bright lemon finish, ready in 35 minutes for a simple weeknight dinner. This American-inspired quick recipe, ready in about 35 minutes, pairs chicken breasts, olive oil, garlic powder 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.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 chicken breasts (6 oz each) with 1/2 tsp garlic powder, 1/2 tsp dried thyme, 1/4 tsp salt, and 1/8 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 6 minutes per side until golden and cooked through (internal temperature 165°F).
  2. Step 2: While chicken cooks, toss 2 cups broccoli florets, 1 red bell pepper (sliced into 1/4-inch strips), and 1 medium zucchini (sliced into 1/4-inch rounds) with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread in a single layer on a baking sheet and roast at 400°F for 15 minutes until tender.
  3. Step 3: Remove chicken from skillet and let rest for 5 minutes. Squeeze 1 tbsp lemon juice over chicken. Serve chicken with roasted vegetables and drizzle with any pan juices.

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