Herbed Chicken and Vegetable Medley

Name: Herbed Chicken and Vegetable Medley
Cook time: 20 min
Yield: 4 servings
Ingredients: 340 g boneless skinless chicken breast cut into 2 cm pieces; 3 g fine salt divided; 0.5 g ground black pepper divided; 15 ml olive oil divided; 7 g unsalted butter divided; 120 g yellow onion thinly sliced; 180 g carrots cut into 5 mm half-moons; 1 g fine salt divided; 7 ml olive oil divided; 220 g zucchini cut into 2 cm half-moons; 9 g garlic minced; 2 g fresh thyme leaves picked from stems; 1 g fine salt divided; 0.5 g ground black pepper divided; 60 ml low-sodium chicken broth for deglazing; 7 g unsalted butter divided; 6 g fresh parsley chopped; 1 g lemon zest finely grated

A warm side dish built from bite-size chicken, carrots, zucchini, and onion sautéed in one skillet with garlic and herbs. The vegetables stay distinct, the chicken is fully cooked but still juicy, and a small splash of broth collects the browned bits into a light glaze.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

340 g boneless skinless chicken breast cut into 2 cm pieces
3 g fine salt divided
0.5 g ground black pepper divided
15 ml olive oil divided
7 g unsalted butter divided
120 g yellow onion thinly sliced
180 g carrots cut into 5 mm half-moons
1 g fine salt divided
7 ml olive oil divided
220 g zucchini cut into 2 cm half-moons
9 g garlic minced
2 g fresh thyme leaves picked from stems
1 g fine salt divided
0.5 g ground black pepper divided
60 ml low-sodium chicken broth for deglazing
7 g unsalted butter divided
6 g fresh parsley chopped
1 g lemon zest finely grated

Instructions

Pat the chicken dry. Season it with 3 g of the salt and 0.5 g of the black pepper. The chicken is evenly seasoned and ready to brown.
Heat 15 ml of the olive oil and 7 g of the butter in a 30 cm skillet over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes, stirring once or twice, until lightly browned on the outside. The chicken has visible browning but is not yet fully cooked through.
Add the onion and carrots with 1 g of the salt. Cook for 4 minutes, stirring occasionally, until the onion starts to soften and the carrots begin to lose their raw crunch. The onion is translucent at the edges and the carrots are partly tender.
Add the remaining 7 ml of olive oil, the zucchini, garlic, thyme, and the remaining 2 g of salt plus 0.5 g of black pepper. Cook for 4 to 5 minutes, stirring, until the zucchini is tender at the edges but still holds its shape. The vegetables are tender-crisp and fragrant.
Pour in the broth and scrape the pan bottom to lift any browned bits. Add the remaining 7 g of butter and simmer for 2 to 3 minutes, tossing, until the liquid lightly coats the chicken and vegetables. A thin glaze forms in the skillet and the mixture looks glossy, not soupy.
Check that the chicken reaches 74 C in the thickest pieces. Off the heat, toss in the parsley and the lemon zest, if using. Serve warm. The chicken is fully cooked, the herbs are fresh, and the pan sauce clings lightly to the ingredients.