Light recipe: lemon chicken with mixed summer vegetables

A recipe that's ideal for the summer heat and perfect for putting your new non-stick pan to the test. Learn how to prepare this delicious lemon chicken dish with a mix of summer vegetables in just a few simple steps, for a meal that's light, tasty, and full of typical Mediterranean flavors!

Lemon chicken with mixed summer vegetables recipe: ingredients for 4 people

For the lemon chicken:

• 600 g chicken breast
• "00" or plain white flour (as needed)
• Extra-virgin olive oil (as needed)
• Rosemary (as needed)
• Zest of 1 lemon
• 100 g lemon juice
• 200 ml water
• 20 g cornstarch (such as Maizena)
• 10 g sugar
• 10 g soy sauce
• salt (to taste)

For the mixed summer vegetables:

• 500 g of vegetables of your choice (zucchini, eggplant, carrots, cherry tomatoes, green beans, fennel...), cut into cubes or small pieces
• 1 clove of garlic

Directions

For the lemon chicken

Clean the chicken breast: divide it in half, removing any fatty bits, then cut it first into strips and then into cubes. Dredge the chicken pieces in the flour until they are completely covered. Heat a little extra virgin olive oil in a shallow 28 cm non-stick pan, add in the cubed chicken and sauté over medium heat for about 5 minutes until well browned. Remove from the heat, place on a small plate, and let it rest.

Prepare the sauce: zest the lemon, then squeeze the juice and strain it. Combine the cornstarch and water in a bowl and then add the sugar, soy sauce, and lemon juice.

Transfer the lemon sauce to the pan where you browned the chicken, whisk for about 1 minute to let it thicken, and then add the chicken back in.

Gently stir on the stove for 3–4 minutes. Once it's finished cooking, sprinkle the lemon zest over the top and add a few sprigs of oregano.

For the mixed vegetables

Wash the vegetables well, peel (optional), and cut into small pieces; we suggest using a Santoku knife for this step.

In a 28 cm non-stick pan or skillet, heat a drizzle of extra-virgin olive oil with a clove of garlic. When the oil is hot, add the chopped vegetables, salt lightly, and cook over medium/high heat for about 15 minutes, taking care to stir often. Season with some of your favorite spices, such as parsley or a bit of curry.

Serve it piping hot, and enjoy your meal!

How'd it go with your non-stick pan?

A high-quality non-stick pan makes this recipe a snap to prepare, without needing to use an excessive amount of oil. Clean-up will also be a breeze: all you'll need is some warm water, a drop of neutral dish soap, and some paper towels to dry.

What are the advantages of our products? Along with the premium-quality non-stick Ecoshield coating, which is inorganic and heavy-metal free, Primecook pans and pots feature exclusive bases made of 80% steel and 20% aluminum. A plus that ensures that lasts longer than traditional cookware, and minimizes the risk of thermal shock.

If you have any questions, please contact us.