**Lemon Herb Chicken Primavera: A Burst of Flavorful Goodness**
Prepare to tantalize your taste buds with Lemon Herb Chicken Primavera, a delightful dish that combines succulent chicken, vibrant vegetables, and a tantalizing lemon-herb sauce. This culinary creation offers a symphony of flavors and textures that will elevate your ordinary meal into an extraordinary feast. Savor the tender chicken infused with the aromatic blend of lemon, garlic, and herbs, perfectly complemented by an array of colorful vegetables cooked to crisp-tender perfection. Served atop a bed of fluffy rice or pasta, this dish promises a satisfying and nutritious meal that caters to various dietary preferences. Embrace the vibrant flavors and wholesome goodness of Lemon Herb Chicken Primavera as you embark on a culinary journey that will leave you craving more.
**Additional Recipes for a Flavorful Culinary Adventure:**
Expand your culinary horizons with these additional recipes featured in the article:
- **Roasted Lemon Herb Chicken Thighs:** Indulge in tender, juicy chicken thighs roasted to perfection with a zesty lemon-herb marinade. This simple yet satisfying dish is perfect for a weeknight dinner or a casual gathering.
- **Lemon Herb Chicken Nuggets:** Delight your family or friends with crispy, flavorful chicken nuggets coated in a zesty lemon-herb breading. Serve them as an appetizer, main course, or party snack for a fun and delicious treat.
- **Lemon Herb Chicken Soup:** Warm your soul with a comforting bowl of lemon herb chicken soup. This classic soup features tender chicken, aromatic herbs, and a tangy lemon flavor that promises to invigorate your senses and soothe your spirit.
- **Lemon Herb Chicken Stir-Fry:** Create a quick and healthy meal with this vibrant lemon herb chicken stir-fry. Toss tender chicken with an array of colorful vegetables, a savory lemon-herb sauce, and fluffy rice for a satisfying and nutritious dish.
LEMON CHICKEN PRIMAVERA
This chicken dish makes a nice change of pace for my husband and me when our three boys stay with their grandparents. -Mary Linda King, Florence, South Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, red pepper and garlic in oil until chicken juices run clear. Combine flour and milk until smooth; gradually stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened., Drain pasta. Add the pasta, peas, salt, lemon zest, dill and pepper to pan. Cook and stir until heated through. Sprinkle with cheese and parsley.
Nutrition Facts : Calories 405 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 851mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 5g fiber), Protein 35g protein.
LEMON CHICKEN PRIMAVERA
Enjoy this chicken pasta dinner made ready in just 25 minutes! Perfect if you love Italian cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Cook and drain fettuccine as directed on package; cover to keep warm.
- Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir 30 to 60 seconds or until softened. Stir in chicken, asparagus, carrots and lemon-pepper seasoning. Reserve 1/4 cup of the broth; stir remaining broth into chicken mixture. Heat to boiling. Reduce heat to medium; cover and cook 5 minutes, stirring occasionally, until chicken is thoroughly heated and vegetables are crisp-tender.
- In small bowl, blend reserved 1/4 cup broth and the cornstarch until smooth. Add to skillet; cook and stir until thickened. Stir in basil and lemon peel. Spoon chicken mixture over fettuccine; toss to coat. Sprinkle cheese over individual servings.
Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 85 mg, Fat 1, Fiber 3 g, Protein 23 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 3 g, TransFat 0 g
SIMPLE LEMON HERB CHICKEN
This is a simple, quick and delicious dish. All you need are a few spices and, of course, the chicken! The amount of spices are completely up to you. You can add more or less according to your taste. Enjoy!
Provided by Carolyn Stilwell
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
- When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.
Nutrition Facts : Calories 211.9 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 8.6 g, Fiber 3.7 g, Protein 28.8 g, SaturatedFat 1.4 g, Sodium 94.2 mg, Sugar 0.3 g
LEMON HERB CHICKEN PRIMAVERA
Make and share this Lemon Herb Chicken Primavera recipe from Food.com.
Provided by Punky Julster
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle chicken with garlic.
- Spray skillet with vegetable cooking spray and heat 1 minute.
- Add chicken and cook until browned.
- Add soup, milk, lemon juice, basil and vegetables.
- Heat to a boil.
- Cover and cook over low heat 10 minutes or until done.
- Serve with rice or hot noodles.
LEMON CHICKEN PRIMAVERA
I found this recipe in a booklet I picked up at the grocery store. I adapted it to a lower sodium recipe because the original recipe had 1000 mg. of sodium. Which I think is an insane amount of sodium.
Provided by Becky in Wisconsin
Categories Chicken Breast
Time 35m
Yield 1 1/2 Cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Steam carrots and asparagus together until tender. Try not to overcook. Keep warm.
- Cook the whole wheat fettucine according to package directions. Try to time this to get done when the chicken is done cooking.
- Blend together the chicken stock, corn starch, lemon pepper and garlic powder in a bowl and set aside.
- Cook chicken breast strips until no longer pink. Approximately 8 minutes.
- Pour the chicken stock mixture into pan and boil until it starts to thicken. Add in the fettucine, asparagus, and carrots. Stir well.
- When all combined stir in the basil and lemon peel. Cook an additional minute. And serve.
- You can sprinkle parmesan cheese on top of each serving if desired. Just know that the parmesan is not figured into the nutrition info listed.
WEEKNIGHT LEMON CHICKEN BREASTS WITH HERBS
Boneless chicken breasts suffer a bad reputation, owing in large part to their propensity to dry out. The solution here is a lovely bath in an ample amount of olive oil, white wine and lemon, which seasons and tenderizes the chicken. Later, the marinade becomes an easy pan sauce once it cooks with the breasts. Use fresh herbs in the summer; in the winter, dried herbs will do the trick.
Provided by Jennifer Steinhauer
Categories dinner, easy, quick, weekday, weeknight, poultry, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
- In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.
Nutrition Facts : @context http, Calories 593, UnsaturatedFat 31 grams, Carbohydrate 3 grams, Fat 40 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 6 grams, Sodium 681 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- Use a variety of vegetables. This recipe is a great way to use up leftover vegetables, so feel free to experiment with different combinations. Some good options include broccoli, carrots, zucchini, bell peppers, and mushrooms.
- Don't overcrowd the pan. When cooking the chicken and vegetables, make sure to give them enough space so that they can cook evenly. If the pan is too crowded, the food will steam instead of sautéing.
- Cook the chicken until it is cooked through. The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. You can check this by inserting a meat thermometer into the thickest part of the chicken.
- Season the chicken and vegetables generously. Don't be afraid to use plenty of salt and pepper to season the chicken and vegetables. This will help to bring out the flavor of the ingredients.
- Serve immediately. This dish is best served immediately after it is cooked. The vegetables will be crisp and the chicken will be juicy.
Conclusion:
Lemon Herb Chicken Primavera is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own liking. With a variety of vegetables and a flavorful lemon herb sauce, this dish is sure to please everyone at the table.
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