Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz/170g each)
  • 1 tablespoon olive oil (15 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon dried Italian herb blend (5 ml)
  • ½ teaspoon garlic powder (2.5 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 pound asparagus, trimmed (450g)
  • 2 medium zucchini, halved lengthwise and sliced (approx. 400g)
  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, minced (approx. 6g)
  • ¼ cup chicken broth or white wine (60 ml)
  • 1 tablespoon lemon zest (fresh from one lemon)
  • 2 tablespoons chopped fresh parsley (30 ml)
  • Salt and freshly ground black pepper, to taste
  • Optional: Red pepper flakes, to taste (for a little kick!)

Instructions:

  1. Pat chicken breasts dry. In a bowl, whisk together olive oil, lemon juice, Italian herbs, garlic powder, salt, and pepper. Marinate chicken for at least 10 minutes.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side, or until cooked through (internal temperature reaches 165°F/74°C). Remove from skillet and set aside to rest.
  3. In the same skillet, add olive oil and heat over medium heat. Add minced garlic and sauté for 30 seconds, until fragrant. Add asparagus and zucchini slices. Sauté for 5-7 minutes, until vegetables are crisp-tender.
  4. Pour in chicken broth or white wine to deglaze the pan, scraping up any browned bits from the bottom. Add lemon zest, parsley, salt, and pepper. Cook for 1 minute, allowing the sauce to slightly reduce.
  5. Slice chicken breasts and arrange over the sautéed vegetables. Spoon any remaining sauce over the chicken and vegetables. Serve immediately.