Seared Lemon Herb Chicken With Garden Vegetables Recipe

English cuisine · 336 calories

About this recipe

Seared Lemon Herb Chicken with Garden Vegetables is a wholesome English lunch that combines tender, golden-brown chicken breasts with vibrant roasted carrots and fresh cucumber slices. The dish is infused with zesty lemon and aromatic Moroccan spices, creating a delightful balance of flavors. Packed with 34 grams of protein per serving, this meal is perfect for fueling your day while supporting muscle recovery and overall wellness. The roasted carrots provide natural sweetness and fiber, while the cucumber adds a refreshing crunch. This recipe is easy to prepare within 35 minutes and works beautifully for lunch or a light dinner. Serve it warm, garnished with fresh parsley and a wedge of lemon for an extra touch of brightness.

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • - Biona Capers In Olive Oil
  • 50G Black Garlic Cloves, 50G
  • 100 g Yorkshire English Carrots 100G
  • 1 Piece Cucumber 1Pc
  • - Schwartz Flat Leaf Parsley
  • 1 Lemon - 1 Each
  • 100G Heera Black Pepper Powder 100g
  • 400G Greenfield Himalayan Salt Fine 400G
  • - Spice Kitchen Moroccan Spice Tin

Instructions

  1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
  2. 2. Peel and chop the carrots into bite-sized pieces, then arrange them on the tray.
  3. 3. Drizzle 1 tablespoon of olive oil over the carrots, sprinkle with salt and pepper, and roast for 20 minutes.
  4. 4. While the carrots are roasting, season the chicken breasts with salt, pepper, and Moroccan spice mix.
  5. 5. Heat the remaining tablespoon of olive oil in a skillet over medium heat.
  6. 6. Mince the garlic cloves and sauté them in the skillet until fragrant, about 1 minute.
  7. 7. Add the seasoned chicken breasts to the skillet and sear for 4-5 minutes on each side until golden brown.
  8. 8. Squeeze the juice of half a lemon over the chicken, then lower the heat and cook for an additional 5 minutes.
  9. 9. Slice the cucumber into rounds while the chicken cooks, and chop the parsley finely.
  10. 10. Remove the roasted carrots from the oven and let cool slightly before plating.
  11. 11. Arrange the seared chicken and roasted carrots on a plate, garnishing with fresh cucumber slices and chopped parsley.
  12. 12. Serve warm with an additional wedge of lemon for squeezing over the dish.