Ingredients
- Chicken Breasts: 2 lbs, boneless, skinless chicken breasts, cut into 1-inch pieces. Provides lean protein and a satisfying base for the meal.
- Olive Oil: 3 tablespoons, extra virgin olive oil. Used for cooking and adds healthy fats and flavor.
- Lemon: 1 large lemon, juiced and zested. Adds bright, citrusy flavor and enhances the taste of the chicken and vegetables.
- Garlic: 4 cloves, minced. Provides a pungent and savory aromatic base to the dish.
- Dried Herbs: 2 tablespoons, mixed dried herbs (such as oregano, thyme, rosemary, and basil). Infuses the dish with a complex herbaceous flavor.
- Salt: 1 teaspoon, or to taste. Enhances the flavors of all the ingredients.
- Black Pepper: ½ teaspoon, freshly ground, or to taste. Adds a touch of spice and depth of flavor.
- Red Onion: 1 medium, sliced. Adds a mild, slightly sweet onion flavor and visual appeal.
- Bell Peppers: 2 bell peppers (various colors), cored and sliced. Provides sweetness, crunch, and vibrant color, as well as Vitamin C.
- Zucchini: 2 medium, sliced. Adds a mild, slightly sweet flavor and tender texture.
- Broccoli Florets: 2 cups, bite-sized broccoli florets. Adds a slightly bitter and earthy flavor and is packed with nutrients.
- Cherry Tomatoes: 1 pint, halved. Adds bursts of sweetness and acidity, and vibrant color.
- Fresh Parsley: ¼ cup, chopped, for garnish. Adds a fresh, herbaceous finish and visual appeal.
Instructions
- Prepare the Chicken Marinade: In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried herbs, salt, and black pepper. Whisk together until well combined.
- Marinate the Chicken: Add the chicken pieces to the marinade bowl and toss to ensure all pieces are evenly coated. Let the chicken marinate for at least 15 minutes, or up to 30 minutes for enhanced flavor. While the chicken marinates, prepare the vegetables.
- Prepare the Vegetables: Wash and chop all the vegetables according to the ingredient list instructions – slice the red onion, core and slice the bell peppers, slice the zucchini, and halve the cherry tomatoes. Cut the broccoli into bite-sized florets if they are not already prepared.
- Preheat a Large Skillet: Heat a large oven-safe skillet (cast iron or stainless steel works best) over medium-high heat. Add a tablespoon of olive oil if needed to prevent sticking, especially if using a skillet that is not non-stick.
- Sear the Chicken: Add the marinated chicken pieces to the hot skillet in a single layer, being careful not to overcrowd the pan. Sear the chicken for 2-3 minutes per side, until lightly browned. Searing creates a flavorful crust and helps to lock in moisture. You may need to do this in batches to avoid overcrowding.
- Add the Onions and Bell Peppers: Push the chicken to one side of the skillet or remove it temporarily to a plate. Add the sliced red onion and bell peppers to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to soften and become slightly caramelized.
- Incorporate the Remaining Vegetables: Add the zucchini and broccoli florets to the skillet with the onions and peppers. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and lightly browned.
- Return the Chicken to the Skillet: If you removed the chicken earlier, return it to the skillet, nestling it among the vegetables.
- Add Cherry Tomatoes: Stir in the halved cherry tomatoes and cook for another 2-3 minutes, until they just begin to soften and release their juices. Avoid overcooking the tomatoes, as you want them to retain some texture and brightness.
- Ensure Chicken is Cooked Through: Check the chicken for doneness. The internal temperature should reach 165°F (74°C). If the chicken is not yet fully cooked, continue to cook for a few more minutes, stirring occasionally to ensure even cooking.
- Garnish and Serve: Remove the skillet from the heat. Sprinkle the chopped fresh parsley over the skillet chicken and vegetables. Serve immediately and enjoy!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Fat: 15
- Carbohydrates: 15
- Fiber: 5
- Protein: 35