Quick Lemon Herb Chicken & Veggie Skillet
This quick and easy skillet meal features tender chicken breasts and a colorful assortment of vegetables, all brightened with lemon and fresh herbs. Perfect for a healthy and satisfying weeknight dinner.
Equipment
- Large skillet or non-stick pan
- Cutting board
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium zucchini
- 1 cup cherry tomatoes
- 1/2 red union
- 1 bell pepper (any color)
Seasoning & Garnish
- 2 cloves garlic
- 1 lemon
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- red pepper flakes Optional: for a little kick
Instructions
Preparation
- Pat the chicken breasts dry and season generously with salt and pepper. Pound them to an even 1/2-inch thickness.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden and cooked through.
- Remove chicken and set aside to rest, loosely tented with foil.
Cooking
- In the same pan, sauté sliced red onion, bell pepper, and zucchini for 5-7 minutes until they begin to soften.
- Stir in minced garlic and halved cherry tomatoes; cook for 2-3 minutes until tomatoes burst and garlic is fragrant.
- Return the rested chicken to the pan, squeeze fresh lemon juice over everything, and stir in chopped parsley and optional red pepper flakes.
Serving
- Slice the chicken against the grain and serve immediately with the vegetable medley.
Notes
Pounding the chicken to an even thickness ensures quick and even cooking. Do not overcrowd the pan while searing the chicken to get a good crust.