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Healthy Low Calorie Chicken Dinner Recipe with Vibrant Veggies Easy and Perfect

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A quick, healthy, and flavorful chicken dinner with vibrant sautéed vegetables and a light lemony herb dressing, perfect for busy weeknights.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340g), trimmed
  • 1 tablespoon olive oil (extra virgin preferred)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 red bell pepper, sliced into thin strips
  • 1 medium zucchini, sliced into half-moons
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 cup baby spinach leaves (optional)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
  • 1 teaspoon honey or maple syrup
  • Salt and pepper, to taste

Instructions

  1. Pat chicken breasts dry with paper towels. In a small bowl, combine smoked paprika, garlic powder, salt, and pepper. Rub this spice mix evenly over both sides of the chicken breasts. Let them sit while you prep the veggies (about 5 minutes).
  2. Slice the bell pepper, zucchini, red onion, and halve the cherry tomatoes. Rinse spinach leaves and drain well.
  3. Warm 1 tablespoon olive oil over medium-high heat in a large non-stick skillet or cast iron pan.
  4. Place chicken breasts in the skillet, cooking undisturbed for 5-6 minutes until golden brown on the first side. Flip and cook another 5-6 minutes until internal temperature reaches 165°F (75°C) or juices run clear.
  5. Remove chicken from pan and tent loosely with foil to rest.
  6. In the same pan, add a splash more olive oil if needed. Toss in the red onion and bell pepper first, cooking for about 3 minutes until they start to soften. Add zucchini and cook for another 2 minutes. Stir in cherry tomatoes and baby spinach, cooking until spinach wilts (about 1 minute). Season with salt and pepper.
  7. Whisk lemon juice, olive oil, Dijon mustard, parsley, honey, salt, and pepper in a small bowl until combined.
  8. Slice chicken breasts thinly against the grain. Plate the vibrant veggies, arrange chicken slices on top, and drizzle with the lemony herb dressing. Garnish with fresh parsley or a lemon wedge if desired.

Notes

Use a meat thermometer to avoid overcooking chicken. Let chicken rest after cooking to keep it juicy. Cook veggies in stages to maintain texture and color. If veggies stick, add a splash of water or broth. For a vegetarian version, substitute chicken with firm tofu or tempeh and use maple syrup instead of honey in the dressing.

Nutrition

Keywords: healthy chicken dinner, low calorie chicken recipe, sautéed veggies, quick chicken dinner, easy chicken recipe, weeknight dinner, gluten-free chicken dinner

Find it online: https://grubella.com/healthy-low-calorie-chicken-dinner-recipe-with-vibrant-veggies-easy-and-perfect/