Herbes de Provence Chicken with Summer Vegetables

A bowl of quinoa salad with chickpeas, sliced chicken breast, cherry tomatoes, and fresh basil, with a fork resting on the side.

Herbes de Provence Chicken with Summer Vegetables

This herbes de Provence chicken with summer vegetables is a fresh, balanced meal that comes together quickly. Juicy seasoned chicken breasts are seared until golden, then paired with zucchini, summer squash, cherry tomatoes, chickpeas, and quinoa. Everything is finished with fresh basil for a light, satisfying chicken dish perfect for summer.

5 from 3 votes

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Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Calories: 486kcal

Equipment

Ingredients

3 cups cooked quinoa or 1 cup dry quinoa, see notes below
1 zucchini medium
1 summer squash medium
8 ounces cherry tomatoes
3 tablespoons olive oil divided
16 ounces thin-sliced chicken breast boneless, skinless
kosher salt to taste
black pepper to taste
2 cloves garlic
1 teaspoon herbes de Provence
1 cup chickpeas drained & rinsed
½ cup basil chopped

Instructions

If using dry quinoa, prepare the quinoa. Quinoa is cooked at a 1 part quinoa to 2 parts water ratio.
While the quinoa cooks, slice the zucchini and summer squash. Halve the cherry tomatoes.
Place a pan over medium-high heat. Add 1 tablespoon of avocado oil. Once it is shimmering, add the chicken, season with salt and pepper on each side, then cook for about 4 minutes per side, or until golden brown with an internal temperature of 165°F. Transfer the chicken to a plate and tent loosely with aluminum foil.
Turn the heat to medium. Add remaining 2 tablespoons of oil to the pan. Add the garlic and let cook for 30 seconds, until just fragrant. Add the zucchini, summer squash, tomatoes, herbes de Provence, and salt and pepper to taste. Place a lid over the pan and cook for 5 minutes. Remove the lid and cook for an additional 5 minutes.
Stir in the chickpeas. Once warmed through, 2-3 minutes, you are ready to serve.
Slice the chicken.
Serve the rice, chicken, and vegetable and chickpea mixture topped with chopped basil.

Notes

General

I recommend cooking a batch of quinoa at the beginning of the week or buying frozen precooked quinoa that you can heat as needed.
To freeze quinoa:
- Cook the quinoa according to package directions.
- Cool the quinoa in an even layer on a baking sheet.
- Once completely cooled, add the quinoa to freezer-safe reusable silicone or plastic bags. Label the bags with the amount of quinoa. Remove as much air as possible from the bag, pressing them flat against the counter.
- When you want to use the quinoa, transfer frozen quinoa to a microwave-safe bowl, add a few teaspoons of water, and cover the bowl with a loose-fitting lid, like a plate. Microwave for 1-3 minutes, or until hot.
The amount of dry quinoa will not automatically update within the recipe ingredients list if you adjust the serving size. To help you determine how much you need, quinoa is cooked at a 2 parts water to 1 part rice ratio.
Estimated cook time is based on using cooked quinoa.

Storage & Reheating

Leftovers can be stored in an airtight container in the fridge for 3-4 days.
To reheat, place in a microwave-safe bowl and heat at 30-second intervals until fully warmed through.

Nutrition