Is Pan Seared Lemon Herb Chicken with Roasted Vegetables vegetarian?

No, it is not vegetarian because it is made with seared chicken breasts in a lemon, garlic and oregano sauce.

How do I get a good sear on chicken breast?

Pat it dry, season well and cook in a hot pan without moving it until golden, then lower the heat to finish with the lemon herb mixture.

Can I use fresh oregano instead of dried?

Yes, use roughly three times as much chopped fresh oregano and add it towards the end so its flavour stays bright.

What other vegetables can I roast with lemon herb chicken?

Red onion, bell peppers, cherry tomatoes or broccoli all work well. Cut them to a similar size as the carrots and courgette.

Pan Seared Lemon Herb Chicken With Roasted Vegetables Recipe

Name: Pan Seared Lemon Herb Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: European
Ingredients: 350G Frohweins Chicken Breast Fillets Supremes Skinless; - Biona Capers in Olive Oil; 250 Ml Trs Lemon Juice 250Ml; 50G Black Garlic Cloves, 50G; 100 g Oregano 100g; 100G Heera Black Pepper Powder 100g; 750 G Top-Op Table Salt Drums; 100 g Yorkshire English Carrots 100G; 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g; 1 piece Yellow Bell Pepper; - Schwartz Flat Leaf Parsley

European cuisine · 330 calories

About this recipe

Pan-Seared Lemon Herb Chicken with Roasted Vegetables is a perfect lunch option for those seeking a balance of protein, flavor, and wholesome ingredients. The chicken is pan-seared to golden perfection and infused with zesty lemon juice and aromatic herbs, creating a mouthwatering main course. Complemented by a vibrant medley of roasted carrots, zucchini, and red bell peppers, this dish bursts with color and nutrients. With 34g of protein and 7g of fiber, it’s tailored to keep you energized and satiated. The cooking process is straightforward, combining a quick skillet technique for the chicken with oven-roasted vegetables that require minimal effort. Serve it for a casual weekday meal or elevate your weekend lunch with this delicious and nutritious recipe. It’s a comforting plate that’s both visually appealing and packed with goodness.

Ingredients

350G Frohweins Chicken Breast Fillets Supremes Skinless
- Biona Capers In Olive Oil
250 Ml Trs Lemon Juice 250Ml
50G Black Garlic Cloves, 50G
100 g Oregano 100g
100G Heera Black Pepper Powder 100g
750 G Top-Op Table Salt Drums
100 g Yorkshire English Carrots 100G
1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
1 piece Yellow Bell Pepper
- Schwartz Flat Leaf Parsley

Instructions

1. Preheat your oven to 200°C and prepare a baking tray lined with parchment paper.
2. Peel and slice the carrots into thin sticks, chop the zucchini into half-moons, and dice the red bell pepper into chunks.
3. Toss the vegetables with 1 tablespoon of olive oil, a pinch of salt, and pepper, then spread them evenly on the baking tray.
4. Roast the vegetables in the preheated oven for about 20 minutes, stirring halfway through for even cooking.
5. Meanwhile, in a small bowl, mix lemon juice, minced garlic, dried oregano, black pepper, and a pinch of salt.
6. Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
7. Season the chicken breasts with salt and pepper, then sear them in the hot skillet for 4-5 minutes per side until golden brown.
8. Reduce the heat to low, add the lemon herb mixture to the skillet, and let it simmer for 2-3 minutes, basting the chicken occasionally.
9. Remove the chicken from the skillet and let it rest for a couple of minutes to retain its juices.
10. Once the vegetables are roasted, transfer them to a serving platter and garnish with freshly chopped parsley.
11. Slice the chicken into strips or serve whole alongside the roasted vegetables for a visually appealing plate.

How to make Pan Seared Lemon Herb Chicken With Roasted Vegetables

Roast the vegetables. Preheat the oven to 200°C and line a tray. Toss the carrot sticks, courgette half-moons and red bell pepper chunks with 1 tablespoon of olive oil, salt and pepper and roast for about 20 minutes, stirring halfway.
Mix the lemon herb sauce. Meanwhile, mix lemon juice, minced garlic, dried oregano, black pepper and a pinch of salt in a small bowl, ready for the pan.
Sear the chicken. Heat the remaining tablespoon of olive oil in a large skillet over medium heat and sear the seasoned chicken breasts for 4-5 minutes per side until golden brown.
Baste and rest. Lower the heat, add the lemon herb mixture and simmer for 2-3 minutes, basting the chicken until cooked through, then rest it for a couple of minutes.
Plate and serve. Transfer the roasted vegetables to a platter, garnish with chopped parsley and serve the chicken sliced into strips or whole alongside.

Frequently asked questions

How long does Pan Seared Lemon Herb Chicken with Roasted Vegetables take to make?: About 40 minutes, with 15 minutes of prep and 25 minutes of cooking.
Is Pan Seared Lemon Herb Chicken with Roasted Vegetables vegetarian?: No, it is not vegetarian because it is made with seared chicken breasts in a lemon, garlic and oregano sauce.
How do I get a good sear on chicken breast?: Pat it dry, season well and cook in a hot pan without moving it until golden, then lower the heat to finish with the lemon herb mixture.
Can I use fresh oregano instead of dried?: Yes, use roughly three times as much chopped fresh oregano and add it towards the end so its flavour stays bright.
What other vegetables can I roast with lemon herb chicken?: Red onion, bell peppers, cherry tomatoes or broccoli all work well. Cut them to a similar size as the carrots and courgette.