Pan-Seared Chicken with Garlic Butter and Herb-Infused Vegetables
Juicy pan-seared chicken breasts served with herb-infused vegetables in a garlic butter sauce, offering a simple yet flavorful dinner experience.
10 min
Prep
25 min
Cook
4
Serves
380
Calories
Macros · per serving
35g protein
12g carbs
20g fat
Ingredients
For 4 servings
- 4 chicken breast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoon olive oil
- 4 tablespoon butter
- 4 clove garlic
- 2 zucchini
- 1 red bell pepper
- 2 carrot
- 2 teaspoon fresh thyme
- 2 tablespoon lemon juice
Instructions
- 1
Season chicken breasts with salt and black pepper.
- 2
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through. Remove from the skillet and set aside to rest.
- 3
In the same skillet, add butter and minced garlic, cooking for 1 minute until fragrant.
- 4
Slice zucchini, red bell pepper, and carrots into bite-sized pieces. Add to the skillet along with fresh thyme, and sauté for 5-7 minutes until vegetables are tender.
- 5
Return chicken to the skillet, drizzle with lemon juice and cook for an additional 2 minutes to heat through.
- 6
Serve chicken with vegetables, drizzling the garlic butter sauce over the top.
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