# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon paprika
→ Vegetables
05 - 1 cup broccoli florets
06 - 1 cup baby carrots, halved lengthwise
07 - 1 red bell pepper, sliced into strips
08 - 1 medium zucchini, sliced into half-moons
→ Sauce
09 - 4 tablespoons unsalted butter
10 - 4 cloves garlic, minced
11 - 1 teaspoon dried Italian herbs
12 - 1/4 cup low-sodium chicken broth
13 - Juice of 1/2 lemon
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges (optional)
# How to Make It:
01 - Set the oven temperature to 400°F.
02 - Season chicken breasts evenly with salt, black pepper, and paprika on both sides.
03 - Heat 2 tablespoons of butter in a large oven-safe skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side until lightly browned, then remove and set aside.
04 - Add remaining 2 tablespoons of butter to the skillet, sauté minced garlic for 30 seconds until fragrant.
05 - Stir in dried Italian herbs, chicken broth, and lemon juice, scraping the skillet to release browned bits.
06 - Incorporate broccoli, carrots, bell pepper, and zucchini into the skillet, tossing to coat with the sauce.
07 - Nestle seared chicken breasts atop the vegetable mixture.
08 - Transfer the skillet to the preheated oven and bake for 15–18 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender.
09 - Remove from oven, garnish with fresh parsley and optional lemon wedges, and serve immediately.
