This grilled chicken recipe is bursting with flavor! Seasoned with Herbs de Provence, fennel, and coriander seeds, this dish is delicious and visually stunning. The pairing of seasonal veggies like zucchini and multi-color turnips adds a pop of color, making this dish a perfect choice for summertime. Trust me, you’ll want to keep coming back for more!
For a deliciously flavorful grilled chicken, marinate it briefly beforehand. The nutmeg adds a subtle warmth that really shines through in this dish, so be sure not to skip it. A little bit of nutmeg can go a long way. I used a grill pan on the stove, but an outdoor grill would work just as well.
Pan-grilled Chicken Plate Recipe
Flavored by Herbs de Provence, fennel, and coriander seeds, this flavorful and gorgeous Summer Chicken Plate will leave you craving more.
Servings: 2 people
Ingredients
- ¾ lb boneless chicken breast split
- ½ tsp sea salt plus some extra
- Black pepper
- ½ tsp dried thyme
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tbsp olive oil plus some extra
- 6 to 8 shrimp
- ½ cup chopped red onions
- ¼ tsp fennel seeds
- ¼ tsp coriander seeds
- 1 to 2 zucchini cut into short spears
- ½ cup green peas
- 5 to 6 turnips quartered
- 5 to 6 cherry tomatoes halved
- ¼ tsp herbs de Provence
Instructions
- Combine the boneless chicken, 1/2 teaspoon of sea salt, some black pepper, dried thyme, ground nutmeg, lemon juice, and 1 tablespoon of olive oil in a large bowl. Mix well and marinate for 15 minutes.
- Grill the chicken and shrimp until they are cooked through. The chicken will take about 4 to 5 minutes on each side. Flip the shrimp over when they become opaque and cook for another 1 to 2 minutes. Set the chicken and shrimp aside.
- Over medium heat, heat 1 tablespoon of olive oil in a large pan. Sauté the red onions, fennel and coriander seeds for 5 minutes.
- Add the rest of the vegetables and herbs de Provence. Cook, stiring constantly, until the zucchini spears are tendered, about 5 minutes. Season with sea salt and black pepper to taste.
- To serve, place the vegetables on a large platter and top with the chicken and shrimp.
Notes
- If possible, start cooking the vegetables when the chicken is halfway cooked so the chicken and shrimp are not left out for too long.
- The chicken is fully cooked when the internal temperature reaches 165 F for 30 seconds.