Juicy, lemon-herbed chicken breasts, cooked to perfection in a skillet, paired with a medley of charred summer veggies. Topped with a fresh herb dressing, this dish is all about simple, bold flavors that scream summer. Healthy, vibrant, and irresistibly good.


Lemon Herbed Chicken

Servings: 4
Active Prep Time: 10 minutes
Inactive Prep Time: 30 minutes (marinating time)
Cook Time: 25 minutes


1 pound boneless, skinless chicken tenders
1 lemon, sliced
Zest and juice of 2 lemons
3 tablespoons olive oil, divided
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon black pepper
Lemon wedges for serving
Fresh basil and thyme, finely chopped for serving


1. Prep the Marinade:
In a small pot, warm the lemon zest, lemon juice, 2 tablespoons of olive oil, minced garlic, chopped thyme, kosher salt, and black pepper to create the sauce.

2. Cook the Chicken:
Heat the remaining tablespoon of oil in a skillet over medium-high heat.
Add the chicken and lemon slices to the skillet. Cook the chicken until it’s golden brown and reaches an internal temperature of 165°F (74°C), about 5 minutes a side.

3. Dress & Serve:
Serve the chicken and lemon slices with the warm sauce and garnish with additional fresh herbs.



Grilled Summer Veg with Herb Dressing

Servings: 6
Active Prep Time: 15 minutes
Cook Time: 10 minutes


For Grilled Veggies:
1 japanese eggplant, sliced
2 zucchinis, sliced
8 small sweet peppers, red and yellow
1 red onion, sliced into rings
1 cup cherry tomatoes
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper

For Herb Dressing:
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 clove garlic, minced
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper


1. Prep the Veggies:
Preheat the grill to medium-high heat.
In a large bowl, toss sliced eggplant, zucchinis, red and yellow peppers, red onion rings, and cherry tomatoes with olive oil. Season with kosher salt and black pepper.

2. Grill the Veggies:
Grill the veggies for about 10 minutes or until they are tender and have grill marks, turning occasionally.
Remove the grilled veggies from the heat.

3. Make Herb Dressing:
For Herb Dressing. In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, minced garlic, chopped fresh basil, chopped fresh parsley, fresh thyme leaves, kosher salt, and black pepper.

3. Serve:
Arrange the grilled veggies on a serving platter. Serve the dressing on the side.