Trim any excess fat from the chicken breast. If the breast is thick on one end, butterfly it or place it between plastic wrap and gently pound to an even thickness of about 1/2 inch so it cooks uniformly.

Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Marinade & Glaze

Make Marinade

In a shallow bowl, whisk together 2 tbs olive oil, 2 tbs soy sauce, 1.5 tbs honey, 1 tbs fresh lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika and 1/4 tsp red pepper flakes until smooth.

Reserve 2 tablespoons of the mixture in a small bowl for glazing near the end of cooking. Place the chicken in the remaining marinade, turning to coat. Marinate at room temperature for 15–20 minutes or in the refrigerator for up to 2 hours.

If refrigerated, remove chicken 15 minutes before cooking to come toward room temperature.

Vegetable Ragout

Sweat Aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the finely chopped shallot and sauté 1–2 minutes until fragrant and translucent.

Add the diced carrot and cook 3–4 minutes until beginning to soften. Add the diced zucchini and cook another 2 minutes.

Stir in the halved cherry tomatoes and 1 tsp fresh thyme. Pour in 1/4 cup vegetable or chicken stock, stir, reduce heat to low and simmer 3–4 minutes until tomatoes soften and the liquid reduces to a loose sauce. Season with salt and freshly ground black pepper to taste. Keep warm while you cook the chicken.

Cook Chicken & Glaze

Sear and Finish

Heat a large nonstick or cast-iron skillet over medium-high heat. Add a light drizzle of olive oil if pan is dry. When shimmering, remove chicken from marinade (letting excess drip off) and place in the hot skillet. Sear undisturbed 3–4 minutes until a golden crust forms.

Flip the chicken and reduce heat to medium. Cook 3–4 minutes more, or until internal temperature reaches 160°F (71°C). In the last 1–2 minutes, brush the reserved 2 tablespoons of marinade over the chicken and let it glaze and slightly caramelize (do not use raw marinade after it touches raw chicken unless you boil or cook it; here it's used during finishing in the hot pan).

Transfer chicken to a plate and tent loosely with foil; let rest 5 minutes (carryover will bring temp to safe doneness).

Finish & Garnish

Enrich Vegetables

Return the vegetable ragout to low heat. Stir in 1 tablespoon unsalted butter until melted to enrich the sauce and make it glossy.

Slice the rested chicken on a bias into 1/4-inch slices. Arrange slices over a bed of the warm vegetable ragout.

Sprinkle with 1 tablespoon chopped fresh parsley and 1/2 teaspoon lemon zest. Serve immediately.