A simple dinner for two in the spirit of the Swiss Chalet 2 Can Dine Deal: lemon-garlic chicken breasts roasted until juicy, with steamed carrots, broccoli and bell peppers on the side. Everything is on the table in about 40 minutes.
Best for: weeknight dinner for two · Pairs with: our Swiss Chalet sauce for dipping
Why it works
- Quick marinade: olive oil, garlic and lemon juice coat the chicken, no long soak needed.
- Hands-off: the chicken bakes at 400°F while the vegetables steam.
- Finish: a spoonful of parmesan over the vegetables adds salty, savoury depth.
💡 Chef's tip
Rest the chicken for a few minutes before slicing so the juices stay in the meat.
Nutrition per serving (estimate)
- Serving size: 1 chicken breast with 1 cup vegetables
- Calories: 360 calories
- Protein: 42 g
- Carbohydrates: 10 g
- Fat: 16 g
- Sodium: 800 mg
Our estimate from the ingredients, not a restaurant figure.
Frequently asked questions
-
How do I know the chicken is done?
Bake 25 to 30 minutes, until the juices run clear and the centre is no longer pink.
-
Can I roast the vegetables instead of steaming?
Yes. Toss them with a little oil and roast on the same pan; steaming takes 5 to 7 minutes and keeps them lighter.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Preheat your oven to 400°F (200°C). In a bowl, mix olive oil, minced garlic, lemon juice, salt, and pepper. Coat the chicken breasts with this mixture.
- 2
Bake the Chicken
Place the chicken breasts on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and juices run clear.
- 3
Prepare the Vegetables
While the chicken is baking, steam the mixed vegetables until tender, about 5-7 minutes.
- 4
Serve
Once the chicken is done, let it rest for a few minutes, then slice it and serve alongside the steamed vegetables. Sprinkle parmesan cheese over the vegetables for extra flavor.
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