Lemon-Herb Pan-Seared Chicken with Roasted Rainbow Carrots & Zucchini Ribbons

Ingredients

• 2 each Boneless, skinless chicken breasts
• 2 tablespoons Olive oil
• 1 tablespoon Lemon juice
• 1 teaspoon Fresh thyme leaves
• 0.5 teaspoon Fresh oregano leaves
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 medium Rainbow carrots
• 1 medium Zucchini
• 1 tablespoon Fresh dill or parsley

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the carrots: On the prepared baking sheet, toss the carrot spears with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread them in a single layer. Roast in the preheated oven for 15 minutes.
3. While carrots roast, prepare the chicken: Pat chicken breasts dry with paper towels. Season both sides with half of the chopped thyme, oregano, remaining 1/4 teaspoon of salt, and remaining 1/8 teaspoon of black pepper. In a large non-stick skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
4. Sear the chicken: Place chicken breasts in the hot skillet. Sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside on a plate, tented loosely with foil, to rest.
5. Prepare zucchini ribbons: While chicken rests and carrots continue to roast, use a vegetable peeler to create thin ribbons from the zucchini.
6. Finish vegetables: After carrots have roasted for 15 minutes, remove the baking sheet from the oven. Add the zucchini ribbons to the baking sheet, tossing gently with the carrots and any remaining oil/seasoning. Return to the oven for another 5-7 minutes, until zucchini is tender-crisp.
7. Create pan sauce: While vegetables finish, return the skillet used for chicken to medium heat (no need to clean). Add the lemon juice and the remaining chopped thyme and oregano to the skillet, scraping up any browned bits from the bottom. Let it simmer for 1 minute until slightly reduced.
8. Serve: Slice the rested chicken breasts. Divide the roasted carrots and zucchini ribbons between two plates. Top the chicken with the lemon-herb pan sauce and garnish with fresh dill or parsley, if using. Serve immediately.

Nutrition (per serving)