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Healthy Lean Chicken Breast Recipe with Fresh Spring Vegetables

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A quick, easy, and nutritious meal featuring seared lean chicken breasts paired with crisp-tender fresh spring vegetables and a light lemon-herb dressing. Perfect for busy weeknights and celebrating seasonal produce.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 6–7 oz / 170-200g each), trimmed
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lemon
  • 1 cup snap peas, trimmed
  • 1 cup baby carrots, peeled and halved lengthwise
  • 1 cup asparagus spears, trimmed and cut into 2-inch pieces
  • 1/2 cup radishes, halved or quartered depending on size
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 tablespoon fresh parsley, finely chopped
  • Salt and pepper, to taste

Instructions

  1. Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, and garlic powder. Squeeze the lemon juice over them and let rest for 10 minutes while you prep the veggies.
  2. Rinse and trim all spring vegetables. Cut baby carrots in half lengthwise for even cooking. Set aside your steamer basket or colander over a pot with an inch of boiling water ready to go.
  3. Heat 1 tablespoon olive oil over medium-high heat in your skillet. When hot, add the chicken breasts. Cook undisturbed for about 5-6 minutes until golden brown on the bottom. Flip and cook another 5 minutes on the other side. If chicken is thick, reduce heat slightly and cover loosely with a lid.
  4. While the chicken cooks, place the snap peas, carrots, asparagus, and radishes in the steamer basket. Cover and steam for 4-6 minutes until crisp-tender but still vibrant.
  5. Once chicken is cooked (internal temperature should reach 165°F / 74°C), remove from pan and let rest for 5 minutes. Meanwhile, whisk together olive oil, Dijon mustard, honey, parsley, salt, and pepper in a small bowl for the dressing.
  6. Slice the chicken against the grain. Arrange the steamed vegetables on plates, drizzle dressing over both chicken and veggies. Optionally, garnish with fresh parsley or lemon zest.

Notes

Dry the chicken thoroughly before cooking to achieve a golden crust. Use medium-high heat initially, then lower if chicken is thick. Let chicken rest after cooking to keep juices inside. Steam vegetables until crisp-tender to maintain vibrant color and texture. Use a thermometer to ensure chicken reaches 165°F (74°C). If veggies are underdone, toss quickly in hot pan with a splash of water to finish steaming.

Nutrition

Keywords: healthy chicken breast, spring vegetables, quick dinner, lean protein, seared chicken, steamed vegetables, lemon herb dressing, nutritious meal

Find it online: https://perkypan.com/healthy-lean-chicken-breast-recipe-with-fresh-spring-vegetables-easy-and-nutritious-meal-plan/