Gluten-Free Lemon Chicken with Veggies for Dinner

Prep Time 15 mins

Cook Time 25 mins

Rest Time 10 mins

Total Time 50 mins

Difficulty: Beginner

Servings: 4

Best Season: Spring, Summer

Description

A Bright and Healthy Weeknight Favorite
Looking for a healthy, flavor-packed dinner that’s both satisfying and easy to make? This Gluten-Free Lemon Chicken with Veggies is just the recipe you need. Tender chicken breasts are infused with lemon, garlic, and herbs, then paired with colorful sautéed or roasted vegetables. Not only is it a gluten-free meal that’s light on the stomach, but it’s also quick enough for a weeknight and impressive enough for guests.

A light and zesty chicken dish featuring juicy lemon-marinated chicken breasts served alongside vibrant seasonal vegetables. Naturally gluten-free, fresh, and nourishing.

For the Chicken

700 g chicken breasts (4 pieces approx)
4 tbsp Fresh lemon Juice (1-2 lemon approx)
1 tsp lemon zest
2 tbsp Olive Oil
3 Cloves Garlic
1 tsp dried oregano
½ tsp paprika
1 tsp Salt
½ tsp freshly ground black pepper

For the Vegetables

1 medium zucchini (about 150 g)
2 medium bell peppers (chopped)
2 carrots (peeled and sliced)
1 red onion (sliced)
1 tbsp Olive Oil
½ tsp Salt
¼ tsp black pepper
1 tbsp fresh parsley (garnish)

Instructions

1
Marinate the Chicken
In a medium bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, oregano, paprika, salt, and black pepper. Place the chicken breasts in the bowl and coat thoroughly with the marinade. Cover and let rest for 10 minutes (or up to 24 hours in the refrigerator for more flavor).
2
Prepare the Vegetables
In a large mixing bowl, combine the zucchini, bell peppers, carrots, and red onion. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly. Set aside.
3
Cook the Chicken
Heat a large skillet or grill pan over medium heat. Add a small amount of oil if necessary. Place the marinated chicken breasts in the pan and cook for 6–7 minutes per side, or until golden and cooked through (the internal temperature should reach 75°C or 165°F). Remove from heat and let rest for 5 minutes before slicing.
4
Cook the Vegetables
Option A – Sauté Method:

Place a clean skillet on medium heat. Add the mixed vegetables and cook for 8 to 10 minutes, stirring now and then. Cook just until the veggies are tender but still have a bit of crunch and vibrant color.

Option B – Oven Roasting Method:

Preheat the oven to 200°C (400°F). Arrange the vegetables in a single layer on a baking sheet. Roast for about 20 minutes, giving them a good toss halfway through so they cook evenly and get a nice golden edge.
5
Serve and Garnish
Slice the rested chicken and plate it alongside the cooked vegetables. Sprinkle with chopped parsley and serve warm. Optional: Add lemon wedges for extra zing.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 340kcal

% Daily Value *
Total Fat 2g4%
Trans Fat 15g
Total Carbohydrate 12g4%
Dietary Fiber 3g12%
Sugars 5g
Protein 38g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Always check that packaged spices and sauces are certified gluten-free, especially garlic powder, seasoning mixes, and condiments.
Chicken thighs can be substituted for breasts if preferred; adjust the cooking time slightly.
This recipe pairs well with a side of quinoa, brown rice, or a light salad for a more filling meal.
Leftovers can be stored in the fridge for up to 2 days. Reheat gently on the stovetop or in the microwave.

Keywords: Lemon Chicken with Veggies, Gluten-Free Lemon Chicken

Read it online: https://proglutenfree.com.au/recipe/gluten-free-lemon-chicken-with-veggies-for-dinner/