Golden Summer Chicken

Savor the bright, zesty flavors of summer with this Golden Summer Chicken recipe, a vibrant and wholesome dish perfect for warm evenings. Succulent, golden-browned chicken breasts are marinated in a tangy-sweet blend of fresh orange and lemon juices, honey, and fragrant garlic, then paired with a medley of sautéed zucchini, cherry tomatoes, and yellow bell peppers. Enhanced with the earthy notes of paprika and thyme, this skillet recipe is as colorful as it is delicious. The light citrus glaze, simmered to perfection, ties together the tender chicken and caramelized vegetables for a dish that’s both healthy and indulgent. Quick and easy, it’s ready in just under 40 minutes and makes a stunning centerpiece for any summer dinner. Don’t forget the garnish of fresh basil for a refreshing herbal finish! Keywords: golden summer chicken, citrus-glazed chicken, skillet dinner, healthy summer recipe, quick chicken dinner.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 0.5 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 3 tablespoons olive oil
• 2 tablespoons honey
• 3 pieces garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 medium zucchini, sliced into half-moons
• 1.5 cups cherry tomatoes
• 1 medium yellow bell pepper, chopped
• 2 tablespoons fresh basil leaves, chopped

Directions

Step 1

In a small bowl, whisk together the orange juice, lemon juice, 2 tablespoons of olive oil, honey, garlic, paprika, thyme, salt, and black pepper to create the marinade.

Step 2

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half. Seal the bag or cover the dish and refrigerate for at least 30 minutes or up to 2 hours.

Step 3

Preheat a large skillet over medium-high heat. Add the remaining tablespoon of olive oil. Remove the chicken from the marinade (discard the used marinade) and place it in the skillet.

Step 4

Cook the chicken for 5-7 minutes per side, or until golden brown and fully cooked (internal temperature reaches 165°F/74°C). Remove the chicken to a plate and tent it with foil to keep warm.

Step 5

In the same skillet, add the sliced zucchini, cherry tomatoes, and chopped yellow bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and lightly browned.

Step 6

Pour the reserved marinade over the vegetables and stir to coat. Let it simmer for 2-3 minutes until slightly reduced and glossy.

Step 7

Return the chicken to the skillet, nestling it among the vegetables. Spoon some of the sauce over the chicken and let it warm through for 2 minutes.

Step 8

Garnish with the chopped fresh basil before serving. Serve the chicken and vegetables warm, with additional sauce drizzled on top.

Nutrition Facts

Serving size	1722.7 grams (1722.7g)

Amount per serving	% Daily Value*
Calories	1902

Total Fat 70.20g	90%
Saturated Fat 14.00g	70%
Polyunsaturated Fat 4.00g
Cholesterol 592mg	197%
Sodium 2924mg	127%
Total Carbohydrate 87.90g	32%
Dietary Fiber 10.80g	39%
Total Sugars 65.20g
Protein 227.00g	454%

Vitamin D 7IU	35%
Calcium 235mg	18%
Iron 11mg	60%
Potassium 4135mg	88%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.4%

Protein: 48.0%

Carbs: 18.6%