Easy Lemon Chicken and Vegetables


I chose this picture to make you feel warm and fuzzing inside. It reminds us how delicious and satisfying a bowl of chicken soup with matzo balls is at this holiday time (or at any time). You can find the recipe for Just a Jewish Mothers Chicken Soup and Matzo Balls on this website.

This year will be like no other Rosh Hashanah that we can remember. We will not be engaging in our usual holiday activities as we have in years past due to the pandemic. Things will look and feel different. It is my hope that we will create new traditions, ones that will be incorporated into future holiday celebrations.

Wishing you good health and Chag Sameach!
Read on for the Recipe


This recipe is easy to prepare and for a small group it can be made very quickly.

Easy Lemon Chicken with Vegetables

Makes 4 servings


1 cup sliced vegetables, zucchini in thickness, and assorted sliced bell pepper strips

4 boneless, skinless chicken breasts, pounded to ¼” thickness

2-3 Tbls. olive oil

½ cup white wine

1 Tbls. cornstarch dissolved in…

1 cup chicken stock

Salt and garlic powder, to taste

1 tsp. dried thyme

Juice of one lemon

1 tsp. sugar

2 Tbls. plant-base pareve margarine (I use Earth Balance)



  1. In a large frying pan, heat 1-2 Tbls. olive oil on medium high heat; add vegetable and sauté for1-2 minutes; push vegetables aside and add chicken browning on both sides for about 5 minutes.
  2. Add white wine and cook until ½ evaporated; add cornstarch and chicken stock mixture and all other ingredients. Simmer on medium heat for about 7 minutes or until thermometer inserted in chicken reads 165°F.



Great served over rice.

Serve remaining sauce on the side.

Recipe can be doubled or tripled!


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